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Pecan Glazed Pumpkin Pie

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Submitted by sucks

YIELD

servings

PREP

50 min

COOK

70 min

READY

120 min

Ingredients

2 2
LARGE LARGE EGGS
16 462.4
OUNCES ML/G CANNED PUMPKIN PURÉE
12 346.8
OUNCES ML/G EVAPORATED MILK
1 237
CUP ML BROWN SUGAR
packed, divided *
2 1E+1
TEASPOONS ML PUMPKIN PIE SPICE
1 1
EACH EACH PIE SHELL (9 INCH)
deep dish, frozen
1 237
CUP ML PECANS
chopped
¼ 59
CUP ML BUTTER
melted

Directions

Preheat oven to 375~.

In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, ¾ cup brown sugar and pumpkin pie spice.

Place frozen pie crust on preheated baking sheet.

Pour filling into crust.

Bake 40 minutes.

In small bowl, combine remaining ¼ cup sugar, pecans and melted butter.

Crumble over top of partially baked pie. Bake an additional 30 minutes, or until tested done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 589 73% from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 374mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 26%
Sugars g
Protein 23g
Vitamin A 385% Vitamin C 11%
Calcium 19% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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