PECAN PIE

3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees F or 175 C.

Place pie shell in a 9 inch pie pan.

In a medium bowl- gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell.

Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

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PUMPKIN PIE

3 large eggs
1 cup dark corn syrup
1/2 cup granulated sugar
4 tbsp butter, melted
1 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 pre-made 9" pie crust
whipped cream for garnish

Heat oven 350 degrees F. and place rack in center.

In a mixer bowl, beat eggs on medium speed for 1 minute. Beat in corn syrup, sugar, butter, pumpkin and vanilla extract until combined well.

Spread nuts on bottom of pie shell. Slowly pour pumpkin mixture over nuts.

Bake until a knife inserted 1 inch from edge comes out clean, about 1 hour.

Transfer to a wire rack and let cool slightly before serving.

Garnish with whipped cream.

Makes 6 to 8 Servings