Ingredients

• 3 eggs, slightly beaten
• 1 15-ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch piecrust
• 1 cup chopped pecans
• Whipped cream (optional)

Directions

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.