THANKSGIVING PIE

3 eggs
1 cup dark com syrup
1/2 cup sugar
4 tablespoons (1/2 stick) butter melted
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
One 9-inch unbaked pie shell whipped cream

Preheat oven to 350 degrees. With hand beater, beat eggs well. Beat in com syrup, sugar, butter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.