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Pumpkin Pecan Pie


3 large eggs, slightly beaten
15 oz. can pumpkin puree (not pie mix)
½ cup sugar
¼ cup brown sugar
½ cup dark corn syrup
2 T. melted butter
1 T. flour
2 tsps. vanilla extract
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 unbaked 9” pie shell, in pie pan
1 cup coarsely chopped pecans
1 cup flavored whipped cream (beat together until stiff:1 cup whipping cream, 1 tsp. vanilla extract, ¼ cup powdered sugar, 2 T. bourbon, rum or 1 tsp. rum extract)


In a medium mixing bowl, beat the eggs, pumpkin, sugar, brown sugar, corn syrup, melted butter, flour, vanilla extract, cinnamon and nutmeg until well combined. Pour into prepared pie shell. Sprinkle the pecans evenly over the filling. Bake pie on a baking sheet (to prevent spills) on the middle shelf of a preheated 350o oven for 50-55 minutes until center is set.

Cool for at least 1 hour before slicing; refrigerate until ready to serve if made a day ahead. Serve with whipped cream. Serves 8-10.

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