Pumpkin and Pecan Pie
If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin and Pecan Pie might be a recipe you should try. One serving contains 376 calories, 5g of protein, and 18g of fat. This recipe serves 8. For $1.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. 43 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 50 minutes. It is an affordable recipe for fans of Southern food. It is brought to you by Taste of Home. Head to the store and pick up ground cinnamon, eggs, dark corn syrup, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 53%. Similar recipes include Pumpkin Pecan Pie, Pumpkin Pecan Pie, and Pumpkin Pecan Pie.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
3/4 cup packed brown sugar
1 cup canned pumpkin
1/2 cup dark corn syrup
3 eggs, lightly beaten
1/2 teaspoon ground cinnamon
About 20 pecan halves
3/4 cup coarsely chopped pecans
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)
1 teaspoon vanilla extract
Whipped cream, optional
Equipment:
bowl
knife
Cooking instruction summary:
Directions In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired. Yield: 6-8 servings. Originally published as Pumpkin Pecan Pie in Country ExtraNovember 1994, p49 Nutritional Facts 1 serving (1 piece) equals 396 calories, 20 g fat (4 g saturated fat), 85 mg cholesterol, 238 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine brown sugar, cinnamon and salt.
2. Add pumpkin, eggs, corn syrup and vanilla; beat well.
3. Pour into the pastry shell. Sprinkle with chopped pecans.
4. Place pecan halves around the outer edge of filling.
5. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool.
6. Serve with whipped cream if desired.
Nutrition Information:
covered percent of daily need
