Pumpkin Pecan Pie II recipe

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Ingredients

1 recipe pastry for a 9 inch single crust pie
1 cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup canned pumpkin
3 eggs, beaten
½ cup dark corn syrup
1 teaspoon vanilla extract
¾ cup chopped pecans
½ cup packed brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¾ cup heavy whipping cream
½ teaspoon vanilla extract

Nutrition Info

517.2 calories
carbohydrate: 71.6 g
cholesterol: 100.3 mg
fat: 25 g
fiber: 2.9 g
protein: 5.5 g
saturatedFat: 8.3 g
servingSize: -
sodium: 341.5 mg
sugar: 47.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.

  2. Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a \"pretty\" pie.

  3. Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.

  4. To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.

Recipe Yield

1 - 9 inch pie

Recipe Note

Here's another good blend of holiday favorite taste treats!

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