pecan-pumpkin-pie-ii

Pecan Pumpkin Pie II

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MARBALET
Recipe by  MARBALET

“This is a great way to combine two holiday favorites.”

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Ingredients

Adjust Servings

Original recipe yields 1 pie

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
  3. In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
  4. Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Pecan Pumpkin Pie I

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