Search thousands of recipes reviewed by home cooks like you.

Pumpkin Pecan Pie III

Pumpkin Pecan Pie III

Jan Bittner

Jan Bittner

A nutty topping for this traditional pie. Serve with whipped cream.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Beat eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt. Pour into pie shell. Sprinkle with pecans.
  2. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Chill.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

lisanne1105
8

lisanne1105

11/4/2006

Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.

Patty
6

Patty

11/29/2010

I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff in the can. Awesome. The whole family enjoyed this and I will make it again.

More reviews

Similar recipes

ADVERTISEMENT