4 lg. eggs
1 can (16 oz.) solid-pack pumpkin or 2 c. mashed, cooked and drained fresh pumpkin
3/4 c. granulated sugar
1/2 c. dark corn syrup
1 tsp. ground cinnamon
1/4 tsp. salt
1 unbaked 9-inch pie shell
1 c. pecans halves, left whole or chopped coarse

Heat oven to 350 degrees. Slightly beat eggs in a large bowl. Stir in remaining filling ingredients until well blended. Pour into pie shell.

Arrange pecans on top. Bake 45 to 55 minutes until filling is set and a knife inserted in center comes out clean. Cool in pie plate on wire rack. Makes 8 servings.

Per serving: 397 calories, 6 grams protein, 51 grams carbohydrates, 20 grams fat, 127 milligrams cholesterol, 250 milligrams sodium.