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Pumpkin Pecan Pie II

"Here's another good blend of holiday favorite taste treats!"
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Ingredients

servings 517 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  1. 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.
  2. Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
  3. Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
  4. 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.

Nutrition Facts


Per Serving: 517 calories; 25 g fat; 71.6 g carbohydrates; 5.5 g protein; 100 mg cholesterol; 342 mg sodium. Full nutrition

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Reviews

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My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!!

good stuff try it if ya like pecons k

This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because i...

I'm giving this a 3 as of right now because I haven't tasted it yet, but this did not fit a 9 inch pie pan. Once I realized it, it was too little too late. It still looks amazing, and I can't wa...