Pecan Pumpkin Pie I recipe

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Ingredients

2 eggs
½ cup white sugar
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 cups solid pack pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
1 tablespoon orange zest
¼ cup packed brown sugar
¾ cup pecan halves

Nutrition Info

423.8 calories
carbohydrate: 67.1 g
cholesterol: 70.8 mg
fat: 15.9 g
fiber: 3 g
protein: 7.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 399 mg
sugar: 61.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk, mix well.

  2. Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.

  3. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.

  4. To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

Recipe Yield

1 - 9 inch pie

Recipe Note

A combination of the best pies: Pecan and Pumpkin!

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