Try this pumpkin pecan pie recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, beat the eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
Bake at 425 degrees for 10 minutes. Reduce the temperature to 350 degrees and bake 15 minutes longer.
For pecan topping, beat the eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over the filling. Sprinkle with chopped pecans; cover with pecan halves.
Bake at 350 degrees for 30-35 minutes or until set. Cool completely. Store in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 617 | ||
Calories from Fat: 422 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 63 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 529.2mg | 163 % | |
Sodium 248.8mg | 9 % | |
Potassium 465.1mg | 12 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 28.3g | ||
Protein 20.7g | 30 % | |
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: 617
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