Karo Pumpkin Pecan Pie

1 Serving

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Karo Pumpkin Pecan Pie Ingredients

3 Eggs; divided	2/3 c Karo light or dark syrup
1 c Canned solid pack pumpkin	2 tb Butter; melted
1 c Sugar; divided	1 ts Vanilla
1/2 ts Ground cinnamon	1 c Coarsely chopped pecans
1/4 ts Ground ginger	Or walnuts
1/8 ts Ground cloves	1 Deep dish pie crust*

Instructions for Karo Pumpkin Pecan Pie

*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 rack. By "Lloyd A. Carver" on Jan 5, 1996 Posted to recipelu-digest Volume 01 Number 308 by P&S Gruenwald on Nov 26, 1997

Main Ingredient: PieCuisine: Uncategorized