Pumpkin Pecan Pie II

Pumpkin puree is stirred up with brown sugar, cinnamon, eggs, corn syrup and a bit of vanilla, and then it 's poured into a prepared crust. Chopped pecans are sprinkled over the top, and then the pie is popped into the oven to bake and set. Serve cool with great dollops of whipped cream.

• Calories: 517 Calories

Ingredients

• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¾ cup chopped pecans
• 1 cup canned pumpkin
• ½ cup dark corn syrup
• ¾ cup heavy whipping cream
• 1 recipe pastry for a 9 inch single crust pie
• 3 eggs, beaten

Recipe Instructions

Step 1

Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.

Step 2

Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.

Step 3

Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.

Step 4

To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.