Pumpkin Pecan Pie I

Pumpkin Pecan Pie I

18

"Here's a combination of holiday favorites!"

Ingredients

servings 437 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
  2. Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
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Reviews

18
  1. 24 Ratings

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Really easy recipe and delicious. I baked the pumpkin layer for a few minutes first and cooled it a bit so that the layers would be more distinct.

Delicious. The pumpkin helps the pecan pie set up nicely, so it's not runny. Simple to make. Highly recommended. No alterations needed.

Very very good, I also baked the pumkin layer for about 5-10 minutes to let it set slightly and it turned out great, both layers were very distinct and it looked wonderful and tasted better!