This recipe was submitted to the West Liberty Sesquicentennial Cookbook by Marion Duncan. Marion is the mother of a high school friend of Innkeeper Bonnie. 

Pumpkin Pecan Pie

3 slightly beaten eggs
1 c. cooked pumpkin
1 c. sugar
½ c. dark corn syrup
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. salt
1 c. chopped pecans

Mix first 7 ingredients, pour into unbaked 9-inch pastry shell. Top with chopped pecans. Bake at 350° about 40 minutes or until knife comes out clean. Cool. Serve with whipped cream. 

Marion Duncan