PUMPKIN PECAN PIE III
A nutty topping for this traditional pie. Serve with whipped cream.
Provided by Jan Bittner
Categories Fruits and Vegetables Vegetables Squash
Time 3h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
- Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.7 g, Cholesterol 69.8 mg, Fat 19.3 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 3.4 g, Sodium 374.2 mg, Sugar 29.2 g
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TExactly
[email protected]I was disappointed with this recipe. The crust was dry and crumbly, and the filling was bland. I won't be making this again.
Kareem Faras
[email protected]This pie is amazing! I've made it three times now, and it's always a crowd-pleaser. The combination of pumpkin and pecans is perfect, and the crust is always flaky and delicious.
Rabia Asif
[email protected]I followed the recipe exactly, but my pie turned out a little too sweet for my taste. Next time, I'll reduce the amount of sugar by 1/4 cup.
Fixed Match Arena
[email protected]This pumpkin pecan pie was a hit! The flavors of the pumpkin and pecans were perfectly balanced, and the crust was flaky and golden brown. I will definitely be making this again for Thanksgiving.