PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
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Massina Miller
[email protected]I've made this pie several times and it always turns out great. It's a family favorite!
Chiyona Cruz
[email protected]This pie was way too sweet for my taste. I ended up throwing it away.
Zyion M
[email protected]I followed the recipe exactly and my pie turned out terrible. I'm not sure what went wrong.
Rajaji Gupta
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland.
Abiola Feshitan
[email protected]This pie is a keeper! I will definitely be making it again.
Eli Martinez
[email protected]Best pumpkin pie I've ever had!
Kiarra Chavarin
[email protected]Amazing!
Ch Wasam
[email protected]This pie was easy to make and turned out perfect! The crust was flaky and the filling was creamy and delicious. I will definitely be making this pie again.
ShadowSharkPVP
[email protected]I'm not a fan of pumpkin pie, but I loved this one! The pecan topping was the perfect touch. I will definitely be making this pie again.
Monde Sphesihle
[email protected]This pie was delicious! I used a gluten-free pie crust and it turned out great. The filling was smooth and flavorful, and the pecans added a nice touch.
Nurjaman Nurjaman
[email protected]I made this pie for my family and they loved it! The only thing I would change is to use a pre-made pie crust. I'm not a very good baker and the crust was a little tough.
Brian Kiptanui Changwony
[email protected]This pumpkin pecan pie was a hit at our Thanksgiving dinner! The crust was flaky and buttery, the filling was rich and creamy, and the pecans added a nice crunch. I will definitely be making this pie again.