Karo Pumpkin Pecan Pie Recipe
Servings: 1
Ingredients
- 3 x Large eggs divided
- 1 c. canned solid pack pumpkin
- 1 c. sugar divided
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd ginger
- 1/8 tsp grnd cloves
- 2/3 c. karo light or possibly dark syrup
- 2 Tbsp. butter melted
- 1 tsp vanilla
- 1 c. coarsely minced pecans or possibly walnuts
- 1 x deep dish pie crust*
Directions
- *To use prepared frzn pie crust: Don't thaw. Preheat oven and a cookie sheet. Pour filling into frzn crust, bake on cookie sheet.
- Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 c. sugar, cinnamon, ginger and cloves. Spread proportionately in bottom of pie crust. In medium bowl, beat remaining two Large eggs, slightly. Stir in corn syrup and remaining 2/3 c. sugar, butter and vanilla till blended.
- Stir in pecans. Carefully spoon over pumpkin mix. Bake 50 to 60 min or possibly till filling is set around edge. Cold completely on wire rack.
Adding to Planner
