"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Karo Pumpkin Pecan Pie Recipe

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This recipe for Karo Pumpkin Pecan Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, divided
1 c. canned, solid pack pumpkin
1 c. sugar, divided
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
2/3 c. Karo light or dark syrup
2 T. butter, melted
1 tsp. vanilla
1 c. pecans, coarsely chopped
1 deep dish pie crust*

Directions:
Directions:
Preheat over to 350. In a small bowl, combine one egg, pumpkin, 1/3 c. sugar, cinnamon, ginger, and cloves. Spread evenly in bottom of pie crust. In a medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 c. sugar, butter, and vanilla until blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50-60 minutes or until filling is set around edge. Cool completely on wire rack.

Number Of Servings:
Number Of Servings:
8-12 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust and bake on cookie sheet.

 

 

 

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