Try this Karo Pumpkin Pecan Pie recipe, or contribute your own.
Suggest a better description*To use prepared frozen pie crust: Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust, bake on cookie sheet. Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread evenly in bottom of pie crust. In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool completely on wire rack. By "Lloyd A. Carver"
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 973 | ||
Calories from Fat: 914 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.5g | 135 % | |
Saturated Fat 21.3g | 107 % | |
Monounsaturated Fat 50.4g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 61mg | 19 % | |
Sodium 164.3mg | 6 % | |
Potassium 470mg | 12 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 5.7g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 973
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