Pecan Pumpkin Pie

Every year we all look forward to this pie.  Our Mom has been making it for Thanksgiving for as long as I can remember.  We ONLY have it once a year and it's my absolute FAVORITE thing for Thanksgiving.  Thanksgiving just wouldn't be the same without it.  In 1998 my niece, Rebecca was born on Thanksgiving Day so that was the only time that we didn't have our traditional Thanksgiving Dinner together.  Instead we all had some sub-par food at a diner near the hospital where Karen gave birth. I do believe however that our Mom brought some Pecan Pumpkin Pie to the hospital for Karen so she wouldn't miss out! 

Our Mom's sister, Aunt Bernice was just visiting from California and we were talking about the pie recipe.  She told me that the original recipe came from Better Homes and Garden Magazine from some time in the 1960's.  I think it's amazing that over 50 years later both our Mom and Aunt are still making this pie every year for Thanksgiving.  I told you it was GOOD!

If you love pecan pie and you also love pumpkin pie you MUST try this!
 

Ingredients:

3 beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 9" unbaked pie crust
1 cup chopped pecans

Preparation:

Preheat oven to 350 degrees F.  In a large bowl mix all ingredients, except for the pecans.  Pour pie mixture into prepared pie crust and top with chopped pecans.  Bake for about 1 hour or until the middle of the pie is firm, not jiggly (how's that for a technical baking term?)  Cool completely before serving (I like it chilled in the refrigerator) Top with whipped cream (Our Mom always served it with Cool Whip)