Libby's Pecan Pumpkin Pie

Think of this as a pecan pie with that autumn twist. Sandwiched between your flaky crust and traditional pecan pie is a thin layer of pumpkin to take your pecan pie to the next level.

Ingredients

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

• 1 cup LIBBY'S® 100% Pure Pumpkin

• 1/3 cup granulated sugar

• 3 large eggs, divided

• 1 teaspoon pumpkin pie spice

• 2/3 cup light corn syrup

• 1/2 cup granulated sugar

• 3 tablespoons butter, melted

• 1/2 teaspoon vanilla extract

• 1 cup pecan halves

Directions

1. Preheat oven to 350° F.

2. Combine pumpkin, sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.

3. Combine corn syrup, sugar, remaining 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.

4. Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.