Pumpkin Pecan Pie3 slightly beaten eggs 1 c. cooked pumpkin 1 c. sugar ½ c. dark corn syrup 1 tsp. vanilla ½ tsp. cinnamon ¼ tsp. salt 1 c. chopped pecans Mix first 7 ingredients, pour into unbaked 9-inch pastry shell. Top with chopped pecans. Bake at 350° about 40 minutes or until knife comes out clean. Cool. Serve with whipped cream. Marion Duncan
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.