Pumpkin Pecan Pie

I needed to find a variety of recipes for pumpkin pie for coffee after choir practise and ran across this one in "Company's Coming - Pies". Of the four varieties I made, this one was the most popular.

• Ready In: 1 hr 5 mins
• Yields: 1 pie

Ingredients

• 3  eggs
• 1 (14 ounce) can pumpkin, without spices
• 1⁄2 cup white sugar
• 1⁄2 cup corn syrup
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon salt
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1  9" unbaked pie shell (your favorite recipe)
• 1  cup  chopped pecans or 1  cup walnuts

Directions

1. Lightly beat eggs in a mixing bowl.
2. The next 7 ingredients mix together and add to the beaten eggs.
3. Pour into unbaked pie shell.
4. Chops nuts and sprinkle evenly over the pie mixture.
5. Bake on bottom rack at 450 degF for 10 minutes.
6. Lower the heat to 350 degF and bake about 35 minutes longer or until a knife inserted close to the center comes out clean.
7. Remove from oven and cool.
8. Serve with dollops of whipped cream or ice cream.