Food Editor's Note: This recipe comes from a cookbook of the Rochester Chapter of Hadassah published in the early seventies. The recipe is credited to Ruth Kravetz. My family isn't big on either pumpkin or pecan pies, but I thought should have at least one recipe of this type for Thanksgiving. I tried this pie and it was very easy to make, beautiful in appearance, and delicious! It can be served with whipped cream, but that is not necessary as the nuts make a delicious topping and the pie has just enough, but not too much, sweetness.
3 slightly beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 unbaked 9-inch pie crust
Combine eggs, pumpkin, sugar, syrup, and spices. Mix well. Pour into shell. Top with pecans and bake in a preheated 350-degree oven for 40-50 minutes or until a knife inserted in the pie comes out clean. Let cool completely and then chill.