pumpkin-pecan-pie-iii

Pumpkin Pecan Pie III

2 Reviews Add a Pic
Jan Bittner
Recipe by  Jan Bittner

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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.

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Reviews (2)

Rate This Recipe
lisanne1105
8

lisanne1105

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

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Pecan Pie

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Pecan Pumpkin Pie II