Pumpkin-Pecan Pie Recipe (for Charity)

• 3 eggs, lightly beaten

• 1 15-oz. can pumpkin

• 1/2 cup sugar

• 1/2 cup dark corn syrup

• 1 tsp. vanilla

• 3/4 tsp. ground cinnamon

• 1 cup chopped pecans

• 1 recipe Pastry for Single-Crust pie (recipe below)

1. Preheat oven to 350 degrees. Prepare pastry. To transfer pastry, wrap around rolling pin. Unroll pastry into 9-inch deep-dish pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp as desired.

2. For filling, in large bowl, stir together eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans.

3. Bake for 50 to 55 minutes or until knife inserted near center of pie comes out clean. Cool pie on wire rack. To store, cover and chill pie within 2 hours of serving. Makes 8 servings.

Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 tsp. salt. Using Pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold (iced) water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time (4 or 5 tablespoons total), until flour mixture is moistened. Form dough into ball. On lightly floured surface flatten dough with