Pumpkin Pecan Pie | The Local Cook

“Um, it’s February,” you might be thinking. “So why are you making pumpkin pecan pie?”

See, you DO eat seasonally!

Actually, I’m wrapping up a few recipes from the autumn section that I didn’t get done (going to Uganda for a few weeks in November set me back a bit). And since I’m going to my mom & dad’s for Sunday dinner, I thought I’d take this opportunity to make the pie.

1 cup pumpkin (cooked, pureed)
3/4 cup light corn syrup
1 cup pecans, chopped
3 eggs
1/3 cup brown sugar
1/4 cup butter (softened)
1 tsp vanilla
1/2 tsp salt
1 9-inch unbaked pie shell

1. Beat together all ingredients in an electric mixer.

2. Pour into pie shell and bake in a preheated oven at 350F until set, about 45-55 minutes.

Servings: 9
Yield: 1 pie

Oven Temperature: 350°F

The verdict: The pie was a huge hit, even though everyone was surprised that I – the seasonal cook – had made pumpkin pie in February. It was served with Redi Whip, and the crunchy top was a nice contrast to the creamy pumpkin that was on the bottom.

Nutrition Facts
Serving size: 1/9 of a recipe (4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 346.67
Calories From Fat (51%) 175.59
% Daily Value
Total Fat 20.21g 31%
Saturated Fat 6.03g 30%
Cholesterol 84.06mg 28%
Sodium 329.35mg 14%
Potassium 156.82mg 4%
Total Carbohydrates 40.83g 14%
Fiber 2.09g 8%
Sugar 17.67g
Protein 4.19g 8%