Try this Pecan Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionPrepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg. In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack. Serve warm or at room temperature. Reheat in a preheated 350 degree F. oven for 10 to 15 minutes. NOTES: * Pecan-pumpkin pie -- This pie is not as terribly sweet as straight pecan pie, and less ordinary than pumpkin pie. The recipe came originally from _Gourmet_ magazine. Yield: 1 pie. : Difficulty: moderate. : Time: 30 minutes preparation, 1 hour cooking. : Precision: approximate measurement OK. : Ed Sznyter : Distributed Systems Group, Stanford, Stanford, CA, USA : ews@pescadero.stanford.edu : Copyright (C) 1986 USENET Community Trust
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Serving Size: 1 Pie (1721g) | ||
Recipe Makes: 1 | ||
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Calories: 4426 | ||
Calories from Fat: 2456 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 272.9g | 364 % | |
Saturated Fat 77.1g | 386 % | |
Monounsaturated Fat 119.7g | ||
Polyunsanturated Fat 50.2g | ||
Cholesterol 3486.8mg | 1073 % | |
Sodium 2356.8mg | 81 % | |
Potassium 2679.2mg | 71 % | |
Total Carbohydrate 405.1g | 119 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 385.9g | ||
Protein 122.6g | 175 % | |
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: 4426
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