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Pumpkin Pecan Pie II

Carla

Carla

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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

PRETTYBE
8

PRETTYBE

11/28/2005

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

THEGOTHGIRL
4

THEGOTHGIRL

5/10/2005

good stuff try it if ya like pecons k

apple grower
2

apple grower

11/22/2011

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 it isn't as compressed as canned pumpkin. Could probably cut back a little on the sugar when using this. I used white corn syrup instead and added about 2 tablespoons of sorghum molasses. Used a deep dish pie and took much longer than 40 minutes to bake correctly. Increase to about 50 minutes and then check with a knife. Did not make the spiced whipping cream, but did use a little cool whip. Everyone in my family that tried it loved it. Especially great warm.

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