By Mary Warrington, The Kitchen Paper
1 pie shell
3 large eggs
1/2 cup light corn syrup
3/4 cup packed light-brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pumpkin puree
2 teaspoons pumpkin-pie spice
1/2 cup half-and-half
3+ cups pecan halves
1. Prepare a pie pan with the crust, and place it in the refrigerator. Or use a ready-made crust.
2. Preheat the oven to 375 degrees F.
3. Combine all ingredients except for pecans, stirring until completely incorporated. Chop 2 to 2 1/2 cups pecans, and mix into the batter. Pour the mixture into the (chilled) pie crust, and top with a layer of whole pecans. Bake for 45-55 minutes. The center should be mildly jiggly, but not very, when you take it out of the oven.
4. Let cool before you cut, unless you want a runny pie! Serve with whipped cream.
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