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Thanksgiving Pie

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Submitted by kens_wife

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

YIELD

1 pie

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
(deep dish) unbaked
3 3
LARGE LARGE EGGS
1 237
CUP ML LIGHT CORN SYRUP
dark
½ 118
CUP ML SUGAR
¼ 59
CUP ML BUTTER
melted
1 237
CUP ML PUMPKIN
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML PECAN HALVES

Directions

Preheat oven to 350℉ (180℃). Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.

NOTES:

  • A rich pie with pumpkin and pecans -- I’ve been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan.

  • You can use chopped pecans, but pecan halves are prettier.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 866 47% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 394mg 16%
Total Carbohydrate 38g 38%
Dietary Fiber 5g 19%
Sugars g
Protein 19g
Vitamin A 202% Vitamin C 5%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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