A Recipe by Chef Wendell Bowles, Director of Dining Services, Hawthorn House
Ingredients for 1 Pie
• 1 cup chopped pecans
• 1 teaspoon vanilla
• 1/2 cup canned pumpkin
• 1/2 cup canned sweet potato
• 4 tablespoons melted butter
• 1/2 cup sugar
• 1 cup corn syrup
• 3 eggs
• 1 (9 inch) unbaked pie shell or graham cracker crust
Directions
Preheat oven to 350 °F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, sweet potatoes, and vanilla until well-blended and smooth. Arrange pecans in bottom of pie shell. Slowly pour wet mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
