Creamy Pumpkin Pecan Pie
Rich Pumpkin Pecan Pie recipe
Yield
16 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pumpkin
|
|
| ½ | cup |
pecans
halves, toasted |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
sugar
granulated |
|
| ¼ | cup |
rum
|
*
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pumpkin
|
|
| 118 | ml |
pecans
halves, toasted |
|
| 4 | large |
eggs
|
|
| 177 | ml |
sugar
granulated |
|
| 59 | ml |
rum
|
*
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | 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.
