PUMPKIN PECAN PIE II
Here's another good blend of holiday favorite taste treats!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 14
Steps:
- Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
- Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
- Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
- To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 71.6 g, Cholesterol 100.3 mg, Fat 25 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 8.3 g, Sodium 341.5 mg, Sugar 47.2 g
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JULIAN DOYLE
[email protected]I followed the recipe exactly and my pie turned out perfectly! It was a big hit at my party.
Daniela Ferreira Marinho
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. The crust was flaky and the filling was smooth and creamy.
Alpha Networks
[email protected]Wow! This pie was amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
yasna shanbdy
[email protected]This pie was easy to make and turned out great! I used a pre-made crust, which saved me some time. The filling was flavorful and the pecans added a nice touch.
Nahla Saleh
[email protected]I made this pie for my family and they loved it! The filling was smooth and creamy, and the pecans added a nice crunch. The crust was also very good.
Tania Ahmed
[email protected]This pie was a hit at our Thanksgiving dinner! The flavors of the pumpkin and pecans were perfectly balanced, and the crust was flaky and delicious. I will definitely be making this again.