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Pumpkin-Pecan Pie

Pumpkin-Pecan Pie
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3 eggs, slightly beaten
1 cup canned or cooked mashed pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 (9”) pastry shell, unbaked
1 cup Sunnyland Small Pecan Pieces
Whipped cream for topping


  1. Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well.
  2. Pour into pastry shell.
  3. Top with pecan pieces.
  4. Bake at 350° for 40 min. or until knife inserted in center comes out clean.
  5. Chill. Serve topped with whipped cream. Yield: one 9” pie.

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