Pumpkin Pecan Pie II recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 recipe pastry for a 9 inch single crust pie 1 cup packed brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup canned pumpkin 3 eggs, beaten ½ cup dark corn syrup 1 teaspoon vanilla extract ¾ cup chopped pecans ½ cup packed brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ¾ cup heavy whipping cream ½ teaspoon vanilla extract
Nutrition Info
- 517.2 caloriescarbohydrate: 71.6 gcholesterol: 100.3 mgfat: 25 gfiber: 2.9 gprotein: 5.5 gsaturatedFat: 8.3 gservingSize: -sodium: 341.5 mgsugar: 47.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pecan Pie II
Directions
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Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a \"pretty\" pie.
Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.