Karo Pumpkin Pecan Pie
Pies & Pastries
canned solid pack pumpkin
karo light or dark syrup
coarsely chopped pecans
deep dish pie crust*
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a
cookie sheet. Pour filling into frozen crust, bake on cookie sheet.
Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 cup
sugar, cinnamon, ginger and cloves. Spread evenly in bottom of pie
crust. In medium bowl, beat remaining two eggs, slightly. Stir in corn
syrup and remaining 2/3 cup sugar, butter and vanilla until blended.
Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60
minutes or until filling is set around edge. Cool completely on wire
By "Lloyd A. Carver" <email@example.com> on Jan 5, 1996