Around my side of the family, no Christmas or Thanksgiving meal would be complete without pumpkin pecan pie. It's such a wonderful treat.
We celebrated Thanksgiving early with my side of the family on Nov. 18th and this was my contribution.
Here's the recipe:
Pie Crust for shell only:
1/4 tsp. salt
1/2 c. butter/shortening
2-3 Tbsp. cold water
With fork or pastry blender, work in butter/shortening until coarse crumbs, add water last. Roll dough out on a pastry cloth and place in pie plate.
Pumpkin Pecan Filling:
1 c. dark corn syrup
1/2 c. sugar
1/4 c. melted butter
1 c. canned pumpkin
1 tsp. vanilla
1 c. pecan halves
Beat eggs well. Add corn syrup, sugar, melted butter, vanilla and pumpkin until well blended.
Arrange pecan halves on the bottom of the unbaked pie crust. Slowly pour pumpkin mixture over. Bake @ 350 degrees for 1 hour or until a knife inserted in the middle comes out clean.
Serve w/ cool whip or whipped cream.