Pumpkin Pecan Pie I

Pumpkin Pecan Pie I

18 Reviews 4 Pics
Carla
Recipe by  Carla

“Here's a combination of holiday favorites!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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)

Rate This Recipe
Tracy Elizabeth
14

Tracy Elizabeth

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.

Niroszyckame
10

Niroszyckame

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!

Jen J
10

Jen J

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 23.5 g
  • 36%
  • Carbs
  • 55.4 g
  • 18%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Pecan Pumpkin Pie II