Special thanks to: PK, Elizabethtown, PA Servings: 8 Directions: Pumpkin Pecan Pie Prep: 20 min.; Cook: 50 min. Ingredients 3 slightly beaten eggs 1 15-ounce can pumpkin 3/4 cup sugar 1/2 cup light-colored corn syrup 1 teaspoon vanilla 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 unbaked 9-inch pie crust (make with Crisco) 1 cup chopped Surratt Farms pecans Whipped cream (optional) Directions 1. In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, nutmeg, and cinnamon; mix well. Pour into the piecrust. Sprinkle with pecans. 2. Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time. 3. If desired, serve with whipped cream. Makes 8 servings. Special Notes: Yummy!