Ingredients•
3   eggs, slightly beaten• 
1  15-ounce can pumpkin• 
3/4  cup sugar•
1/2  cup dark-colored corn syrup•
1  teaspoon vanilla•
3/4  teaspoon ground cinnamon•
1   unbaked 9-inch piecrust• 
1  cup chopped pecans•
Whipped cream (optional)

Directions

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.