Pumpkin Pecan Pie | Club House

Ingredients

• 1 refrigerated pie crust (from 14.1-ounce package)
• 1 3/4 cups (425 g) canned pumpkin puree
• 1/4 cup (60 ml) sugar
• 2 eggs
• 2 tbsps (30 ml) flour
• 2 tsps (10 ml) pumpkin pie spice
• 4 tsps (20 ml) pure vanilla extract divided
• 2 cups (500 ml) coarsely chopped pecans
• 1/2 cup (125 ml) firmly packed brown sugar
• 1/4 cup (60 ml) light corn syrup
• 3 tbsps (45 ml) butter melted
• 1/4 tsp (1 ml) salt