PUMPKIN PECAN PIE FROM FISHER NUTS

1 3/4 cup Fisher Pecan Halves, lightly toasted

1 1/2 tsp cinnamon

1 can (15-oz) solid pack pumpkin

1 cup sour cream

1 cup granulated sugar, divided

1/2 tsp kosher salt

2 large eggs

1 large egg yolk

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 9-inch frozen deep dish pie shell

Preheat oven to 350 degrees.

Chop 1/2 cup of the pecans, combine with cinnamon in a small bowl and set aside.

Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.

Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set. This takes 55 to 60 minutes. Pie should be fairly solid when lightly shaken by the edges of the pie tin. Use the remaining pecans to top pie around the edge of the pie near crust.

Yield: 8 servings

Fisher Nuts Photo