pecan pumpkin pie

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preheat oven to 350°

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and 

place the pie on the cookie sheet to bake

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt

Spread in pie crust

In medium bowl, beat remaining two eggs slightly

Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended

Stir in pecans

Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge

Cool pie completely on wire rack