Pumpkin Pecan Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 443.1
- Total Fat: 23.7 g
- Cholesterol: 95.2 mg
- Sodium: 143.3 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 3.1 g
- Protein: 5.0 g
View full nutritional breakdown of Pumpkin Pecan Pie calories by ingredient
Introduction
This is a slight variation on Paula Deen's Pumpkin Pecan Pie. I added the spices to bring out more of the traditional pumpkin pie flavor moreso than the Pecan Pie flavor. You can use dark corn syrup instead of molasses. I just happened to have molasses. It's the holidays, so I'm ignoring the high calorie count on this one. Hope you enjoy it! This is a slight variation on Paula Deen's Pumpkin Pecan Pie. I added the spices to bring out more of the traditional pumpkin pie flavor moreso than the Pecan Pie flavor. You can use dark corn syrup instead of molasses. I just happened to have molasses. It's the holidays, so I'm ignoring the high calorie count on this one. Hope you enjoy it!Number of Servings: 8
Ingredients
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3 eggs
1 cup molases
1/2 c sugar
4 tbsp (1/2 stick) butter, melted
1 cup canned pumpkin
1/tsp vanilla
1 cup chopped pecans
1 9 inch pie crust
whipped cream
Directions
Preheat oven to 350.
Place the cup of pecans on a baking sheet and bake (roast) for 6 minutes. Set aside to cool. If you have some whole pecan halves, set a few aside to garnish top of pie.
With a hand mixer, beat eggs well. Add molasses, sugar, spices, butter, pumpkin and vanilla.
Place roasted pecans on the bottom of pie shell (except for the few half pieces). Slowly pour egg mixture over pecans. Carefully place the half pecans on top to garnish and pake for 1 hour.
Cool on wire rack. Makes 8 to 10 servings. Top; with whipped cream if desired (Wipped cream not included in nutritional value)
Number of Servings: 8
Recipe submitted by SparkPeople user TWISSA72.
Place the cup of pecans on a baking sheet and bake (roast) for 6 minutes. Set aside to cool. If you have some whole pecan halves, set a few aside to garnish top of pie.
With a hand mixer, beat eggs well. Add molasses, sugar, spices, butter, pumpkin and vanilla.
Place roasted pecans on the bottom of pie shell (except for the few half pieces). Slowly pour egg mixture over pecans. Carefully place the half pecans on top to garnish and pake for 1 hour.
Cool on wire rack. Makes 8 to 10 servings. Top; with whipped cream if desired (Wipped cream not included in nutritional value)
Number of Servings: 8
Recipe submitted by SparkPeople user TWISSA72.
Member Ratings For This Recipe
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