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Creamy Pumpkin Pecan Pie

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Submitted by akipnis

Rich Pumpkin Pecan Pie recipe

YIELD

16 servings

PREP

40 min

COOK

50 min

READY

90 min

Ingredients

1 ½ 355
CUPS ML PUMPKIN
½ 118
CUP ML PECANS
halves, toasted
4 4
LARGE LARGE EGGS
¾ 177
CUP ML SUGAR
granulated
¼ 59
CUP ML RUM *
1 5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML CLOVES
ground
1 ½ 355
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked

Directions

Preheat oven to 425℉ (220℃).

Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended.

Scrape pumpkin mixture into bowl.

Beat in eggs.

Add sugar, rum, cinnamon, ginger and cloves; blend well.

Add cream; stir until completely mixed.

Pour pumpkin mixture into pie shell.

Bake 10 minutes.

Reduce heat to 300 degrees; bake until a knife inserted slightly off center comes out clean, about 40 minutes longer.

Serve warm or at room temp.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 811 65% from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 313mg 13%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 18%
Sugars g
Protein 24g
Vitamin A 317% Vitamin C 8%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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