1 pie crust (deep dish), unbaked
3 eggs
1 cup corn syrup, dark
1-1/2 cup sugar
1/4 cup butter, melted (or butter)
1 cup pumpkin
1 tsp. vanilla extract
1 cup pecan halves

Preheat oven to 350°F.

Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch comes out clean.

Makes 1 9-inch pie.

NOTES: A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. You can use chopped pecans, but pecan halves are prettier.