Categories: Pies, Holiday, Usenet 
      Yield: 1 pie 
  
      1    Pie crust (deep dish), 
           -unbaked 
      3    Eggs 
      1 c  Corn syrup, dark 
  1 1/2 c  Sugar 
    1/4 c  Butter, melted 
           -(or margarine) 
      1 c  Pumpkin 
      1 t  Vanilla 
      1 c  Pecan halves 
  
  Preheat oven to 350 degrees F.  Beat eggs.  Add other ingredients except 
  pecans and beat well.  Put pecans in bottom of pie crust and slowly pour 
  egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch 
  from edges comes out clean. Let pie cool (if cut warm, the pie will be 
  runny) Serve with whipped cream. 
   
  NOTES: 
   
  *  A rich pie with pumpkin and pecans -- I've been cooking this recipe for 
  a few years, and my people love it. It combines the best of the flavors of 
  pumpkin and pecan.  Yield:  1 9-inch pie. 
   
  *  You can use chopped pecans, but pecan halves are prettier. 
   
  : Difficulty:  easy to moderate. 
  : Time:  10 minutes preparation, 1 hour baking and cooling. 
  : Precision:  measure the ingredients. 
   
  : Ann Hill Wiebe 
  : University of Texas Computation Center, Austin, Texas, USA 
  : wiebe@ut-ngp.arpa 
   
  : Copyright (C) 1986 USENET Community Trust