Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NOTES: * A rich pie with pumpkin and pecans -- Ive been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. Yield: 1 9-inch pie. * You can use chopped pecans, but pecan halves are prettier. : Difficulty: easy to moderate. : Time: 10 minutes preparation, 1 hour baking and cooling. : Precision: measure the ingredients. : Ann Hill Wiebe : University of Texas Computation Center, Austin, Texas, USA : email@example.com : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Pie (2378g)|
|Recipe Makes: 1 Pie|
|Calories from Fat: 3204 (41%)|
|Amt Per Serving||% DV|
|Total Fat 356g||475 %|
|Saturated Fat 72.7g||363 %|
|Monounsaturated Fat 173.9g|
|Polyunsanturated Fat 82.6g|
|Cholesterol 3294.5mg||1014 %|
|Sodium 1725.6mg||60 %|
|Potassium 2876.5mg||76 %|
|Total Carbohydrate 1132.8g||333 %|
|Dietary Fiber 32g||128 %|
|Sugars, other 1100.9g|
|Protein 126g||180 %|
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Calories per serving: 7905
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