Pumpkin and Pecan Pie

If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin and Pecan Pie might be a recipe you should try. One serving contains 376 calories, 5g of protein, and 18g of fat. This recipe serves 8. For $1.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. 43 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 50 minutes. It is an affordable recipe for fans of Southern food. It is brought to you by Taste of Home. Head to the store and pick up ground cinnamon, eggs, dark corn syrup, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 53%. Similar recipes include Pumpkin Pecan Pie, Pumpkin Pecan Pie, and Pumpkin Pecan Pie.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

3/4 cup packed brown sugar

1 cup canned pumpkin

1/2 cup dark corn syrup

3 eggs, lightly beaten

1/2 teaspoon ground cinnamon

About 20 pecan halves

3/4 cup coarsely chopped pecans

1/4 teaspoon salt

1 unbaked pastry shell (9 inches)

1 teaspoon vanilla extract

Whipped cream, optional

Equipment:

bowl

knife

Cooking instruction summary:

Directions In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired. Yield: 6-8 servings. Originally published as Pumpkin Pecan Pie in Country ExtraNovember 1994, p49 Nutritional Facts 1 serving (1 piece) equals 396 calories, 20 g fat (4 g saturated fat), 85 mg cholesterol, 238 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine brown sugar, cinnamon and salt.

2. Add pumpkin, eggs, corn syrup and vanilla; beat well.

3. Pour into the pastry shell. Sprinkle with chopped pecans.

4. Place pecan halves around the outer edge of filling.

5. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool.

6. Serve with whipped cream if desired.


Nutrition Information:

Quickview
375k Calories
5g Protein
17g Total Fat
52g Carbs
6% Health Score
Limit These
Calories
375k
19%

Fat
17g
27%

  Saturated Fat
3g
24%

Carbohydrates
52g
17%

  Sugar
38g
43%

Cholesterol
65mg
22%

Sodium
223mg
10%

Get Enough Of These
Protein
5g
10%

Vitamin A
4904IU
98%

Manganese
0.78mg
39%

Copper
0.24mg
12%

Selenium
7µg
11%

Fiber
2g
11%

Vitamin B1
0.16mg
11%

Phosphorus
102mg
10%

Iron
1mg
10%

Vitamin B2
0.15mg
9%

Magnesium
32mg
8%

Folate
29µg
7%

Vitamin K
7µg
7%

Zinc
0.98mg
7%

Vitamin B5
0.62mg
6%

Potassium
205mg
6%

Calcium
58mg
6%

Vitamin E
0.82mg
5%

Vitamin B6
0.1mg
5%

Vitamin B3
0.88mg
4%

Vitamin B12
0.16µg
3%

Vitamin D
0.35µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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