Pumpkin AND pecans? Why yes, and it’s delicious!
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. 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%
This post linked to Love the Pie, Tempt My Tummy Tuesday, Anti-Procrastination Tuesday, and Slightly Indulgent Tuesday
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Oh wow… pumpkins AND pecans??? This is fantastic!!
Hey! Thanks for stopping by my blog! These recipes look delicious! I just may have to get that book.
Oh my this looks decadent!
I think the only thing missing is some fresh whip cream and a cup of espresso and I’m in heaven!
Krizia from SITS!
Mixing pumpkin AND pecan pie? That must be amazing! YUM!
This looks totally amazing! I have to make this one! I shared this on my blog with a linkback to get the recipe: http://for-the-love-of-pie.blogspot.com/2011/12/pumpkin-pecan-pie-2.html
@pril