Pumpkin Pecan Pie

This is an excellent pie. The layers remain separate and distinct, and the flavors compliment each other beautifully.

Unbaked 9-inch pie shell

1 large egg, slightly beaten
1 cup pumpkin purée (fresh cooked or canned)
1/3 cup sugar
1 tablespoon heavy cream, half-and-half or whole milk
1/2 teaspoon cinnamon, rounded
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger

2 large eggs, slightly beaten
2/3 cup light corn syrup (Karo)
1/2 cup sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 375°F.

For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Gently spoon mixture over pumpkin layer in pie shell.

Bake for 50 minutes. Makes one pie.

Prep time: 8 Min; Cook time: 50-55 Minutes; Total time: 58 Minutes