Try this Pumpkin Pecan Tort recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Butter and flour a 9-inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended. Stir in flour mixture. Fold in egg whites and ground pecans. Pour into the prepared pan. Bake for 40 to 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 8 servings | ||
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Calories: 582 | ||
Calories from Fat: 277 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 549.3mg | 169 % | |
Sodium 240mg | 8 % | |
Potassium 261.9mg | 7 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 59.8g | ||
Protein 18.4g | 26 % | |
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: 582
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