Pumpkin Pecan Pie II

4

"Here's another good blend of holiday favorite taste treats!"

Ingredients

servings 517 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
  2. Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
  3. Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
  4. To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.
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Reviews

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  1. 4 Ratings

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My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!!

good stuff try it if ya like pecons k

This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because i...