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Receta Karo Pumpkin Pecan Pie

Name: Karo Pumpkin Pecan Pie
Ingredients: 3 x Large eggs divided; 1 c. canned solid pack pumpkin; 1 c. sugar divided; 1/2 tsp grnd cinnamon; 1/4 tsp grnd ginger; 1/8 tsp grnd cloves; 2/3 c. karo light or possibly dark syrup; 2 Tbsp. butter melted; 1 tsp vanilla; 1 c. coarsely minced pecans or possibly walnuts; 1 x deep dish pie crust*

de Global Cookbook

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Ingredientes

3 x Large eggs divided
1 c. canned solid pack pumpkin
1 c. sugar divided
1/2 tsp grnd cinnamon
1/4 tsp grnd ginger
1/8 tsp grnd cloves
2/3 c. karo light or possibly dark syrup
2 Tbsp. butter melted
1 tsp vanilla
1 c. coarsely minced pecans or possibly walnuts
1 x deep dish pie crust*

Direcciones

*To use prepared frzn pie crust: Don't thaw. Preheat oven and a cookie sheet. Pour filling into frzn crust, bake on cookie sheet.
Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 c. sugar, cinnamon, ginger and cloves. Spread proportionately in bottom of pie crust. In medium bowl, beat remaining two Large eggs, slightly. Stir in corn syrup and remaining 2/3 c. sugar, butter and vanilla till blended.
Stir in pecans. Carefully spoon over pumpkin mix. Bake 50 to 60 min or possibly till filling is set around edge. Cold completely on wire rack.