Thanksgiving Pie

• 1 each pie shell (9 inch) (deep dish) unbaked
• 3 large eggs
• 1 cup corn syrup, light dark
• 1/2 cup sugar
• 1/4 cup butter melted
• 1 cup pumpkin
• 1 teaspoon vanilla extract
• 1 cup pecan halves

1. Preheat oven to 350F (180C).
2. Beat eggs.
3. Add other ingredients except pecans and beat well.
4. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts.
5. Bake 45 minutes, or until knife inserted one inch from edges comes out clean.
6. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.
7. NOTES:
8. A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it.
9. It combines the best of the flavors of pumpkin and pecan.
10. You can use chopped pecans, but pecan halves are prettier.

pie shell, eggs, corn syrup, sugar, butter, pumpkin, vanilla, pecan halves

Taken from recipeland.com/recipe/v/thanksgiving-pie-181 (may not work)