Pumkin/Pecan Pie

When you can't decide whether to serve Pumkin or Pecan Pie - Do both!

I just made them for our Thanksgiving dinner, it's our favorite and has become a tradition.



   Pumpkin Pecan Pie
 
Pre-heat oven 350

           -----Pumpkin layer-----
      1    Egg; lightly beaten
      1    cup  Libby’s solid pack pumpkin
    1/3  cup  Granulated sugar
      1    tsp Pumpkin pie spice
      1    Unbaked 9-inch pie shell
         
           -----pecan layer-----
    2/3   cup Light corn syrup
      2     Eggs; lightly beaten
    1/2   cup  Granulated sugar
      3     tbsp Butter or margarine; melted
    1/2   tsp Vanilla extract
      1 c   Pecan halves
 
  Combine egg, pumpkin, sugar and pie spice in medium bowl.  Spread over
  bottom of pie shell.  Combine corn syrup, eggs, sugar, butter and vanilla
  in the same bowl;  stir in pecans.  Spoon over pumpkin layer.
 
  Bake in preheated 350 degree oven for 50 minutes or until filling is set.
  Cool on wire rack.
 

It takes about 5 minutes to prepare, make two and give one away, you'll make a friend.

I can't believe I didn't reply to this, Don. It looks wonderful, and I copied down the recipe with the determination I'd make it over the holidays. Well, I didn't. But I will. Bet it's fantastic!