Pecan Pumpkin Pie I

Pecan Pumpkin Pie I

32 Reviews 7 Pics
Sheila J Grieshaber
Recipe by  Sheila J Grieshaber

“A combination of the best pies: Pecan and Pumpkin!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
  2. Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
  3. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
  4. To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

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Reviews (32)

Rate This Recipe
ELLEN1269
41

ELLEN1269

This pie was everyone's favorite!! The only thing I will do different next time is to chop the pecans, there really isn't enough time to arrange them prettily & they look kinda like little roaches climbing around!!!

Heather
35

Heather

This was fantastic! I could not stay away from it. The addition of the orange zest is not to be omitted. It was a delightful addition. I loved the flavor of the pumpkin mixture as well. I will say that I needed a bigger pie pan for this than the 9" store bought crust I went with. This pie deserves a deep dish, homemade crust. It is a great treat for the holidays. We will definitely make this again...even if it is just for me.

eLi
22

eLi

A-mazing.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 67.1 g
  • 22%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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No Bake Pumpkin Pie I

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