Pumpkin-Pecan Pie

Submitted by: Lisa Croft on 10/22/2007

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Pecans add crunch to this spicy New England favorite.

Ingredients

1 o-inch unbaked pastry shell
3/4 to 1 cup brown sugar, packed
1/2 tsp. cinnamon
3 eggs, beaten
1/2 cup dark corn syrup
1 tsp. vanilla extract
3/4 cup coarsely chopped pecans
1/4 cup pecan halves
Spicy Whipped Cream (below)

Spicy Whipped Cream:

In medium bowl, mix 1/2 cup brown sugar, packed, 1/2 tsp. cinnamon and 1/8 tsp. nutmeg. Stir in 3/4 cup whipping cream and 1/2 tsp. vanilla extract. Chill 1 hour. Whip until stiff.

Directions

1. Prepare pastry shell. Flute edites or press with fork.

2. Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla.

3. Turn into pie shell. Sprinkle with the pecans.

4. Bake at 350 F for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with the Spicy Whipped Cream.