Pumpkin Pecan Pie

Ingredients

• One 9-inch pie shell (deep dish)
• 4 eggs
• 2 cups pumpkin pie filling
• 3/4 cup sugar
• 1/2 cup dark corn syrup (I have used light but perfer dark)
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup pecans

Directions

Spray a 9 inch glass pie plate with a vegetable shortening. If using a frozen pie shell, be sure it is a DEEP DISH pie shell. Pop the frozen shell out of the aluminum foil pan before it can defrost. Place frozen shell in prepared pie plate. Allow to defrost and use fingertips to mold pastry into shape of the pie plate.
Beat eggs, add pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Beat on medium until smooth. Pour into unbaked pie shell, top with pecans bake 40 minutes at 350.
What I really do is:
I use the pie shells you buy in the store that are in an aluminum pan.
I just leave the shell in the aluminum pan and it is fine but I DO put a cookie sheet under it just in case it over flows while it is cooking.
If you do not have pecans you just simply don't use them in the recipe. All you do is top with pecans anyway.