Ingredients

　　3 eggs

　　1 cup dark corn syrup

　　1/2 cup sugar

　　4 tablespoons (1/2 stick) butter, melted

　　1 cup canned pumpkin

　　1 teaspoon vanilla

　　1 cup chopped pecans

　　One 9-inch unbaked pie shell

　　Whipped cream

　　Preheat oven to 350 degrees. With hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.

　　Paula Deen's Kitchen Classics