Mom's pecan pumpkin pie
1. Preheat oven to 375. In large bowl with mixer at medium speed, beat cream cheese and next 6 ingredients until blended. Add pumpkin, undiluted milk, and eggs; beat just until blended; pour into unbaked piecrust; bake 30 minutes.
2. Prepare nut-crunch topping: spoon over pie, bake 15min longer. Cool pie.
Nut-Crunch Topping: In saucepan over low heat, melt 2 tablespoons butter. Stir in 3/4 cup chopped walnuts and 1/3 cup brown sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 153 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 55.8mg | 17 % | |
Sodium 29.1mg | 1 % | |
Potassium 64.5mg | 2 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 34.5g | ||
Protein 1.7g | 2 % | |
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: 153
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