Pecan Pumpkin Pie II

Name: Pecan Pumpkin Pie II
Yield: 1 pie
Ingredients: 1 (9 inch) pie shell; ½ cup white sugar; ¼ teaspoon salt; ½ teaspoon ground nutmeg; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 1 cup solid pack pumpkin puree; 1 cup milk; 2 eggs; 1 egg yolk; 1 egg white; ½ cup chopped pecans

Rating: 5 stars

4 Ratings
4 Reviews
3 Photos

This is a great way to combine two holiday favorites.

By MARBALET

Gallery

Recipe Summary

Servings:

Yield:

1 pie

Nutrition Info

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

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Step 2

In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
Step 3

In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
Step 4

Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.

Nutrition Facts

Per Serving:

235 calories; protein 4.9g; carbohydrates 25.9g; fat 13g; cholesterol 63.6mg; sodium 287.3mg. Full Nutrition

Reviews (4)

Most helpful positive review

Merry Gray

01/25/2016

I made this 3 times over the holidays with both wheat based crust & gluten free...every one loved it. It's a little softer than I'm used to but it contrasted nicely with the crunch of the pecans Read More

Helpful

(1)

4 Ratings