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Pumpkin Pecan Pie III

"A nutty topping for this traditional pie. Serve with whipped cream."
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Ingredients

servings 411 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  1. Beat eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt. Pour into pie shell. Sprinkle with pecans.
  2. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Chill.

Nutrition Facts


Per Serving: 411 calories; 19.3 g fat; 58.7 g carbohydrates; 5.5 g protein; 70 mg cholesterol; 374 mg sodium. Full nutrition

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Reviews

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Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.

I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff...

This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably, therefore I used butternut squash because I had so much from my garden. Also, ...