Recipe - Karo Pumpkin Pecan Pie

3 Eggs; divided
1 cup Canned solid pack pumpkin
1 cup Sugar; divided
One half teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
1/8 teaspoon Ground cloves
2/3 cup Karo light or dark syrup
2 tablespoon Butter; melted
1 teaspoon Vanilla
1 cup Coarsely chopped pecans
Or walnuts
1 Deep dish pie crust*

*To use prepared frozen pie crust: Do not thaw. Preheat oven and a
cookie sheet. Pour filling into frozen crust, bake on cookie sheet.
Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 cup
sugar, cinnamon, ginger and cloves. Spread evenly in bottom of pie
crust. In medium bowl, beat remaining two eggs, slightly. Stir in corn
syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir
in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or
until filling is set around edge. Cool completely on wire rack. By "Lloyd
A. Carver" lloyd2@mindspring.com on Jan 5, 1996
Posted to recipeludigest Volume 01 Number 308 by P&S Gruenwald
sitm@ne.infi.net on Nov 26, 1997