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Pumpkin-Pecan Pie
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Vicky Bryant

  • 4 slightly beaten eggs
  • 2 cups (475 ml) canned or mashed cooked pumpkin
  • 1 cup (225 ml) sugar
  • 1/2 cupdark corn syrup
  • 1 tsp (5 ml) vanilla
  • 1/2 tsp (2 ml) cinnamon
  • 1/4 tsp (1 ml) salt
  • 1 unbaked 9-inch pie shell
  • 1 cup (225 ml) chopped pecans
  • Combine ingredients except pecans.
  • Pour mixture into pie shell.
  • Top with pecans.
  • Bake 350 degrees (175 C.) F. for 40 minutes, or until set.
Maybe for Christmas now!

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