PECAN PUMPKIN PIE II
This is a great way to combine two holiday favorites.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
- In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
- Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 25.9 g, Cholesterol 63.6 mg, Fat 13 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 287.3 mg, Sugar 16.1 g
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MD:Minto Khan
m.k@gmail.comI love the crunchy pecan topping on this pie.
Kalpana Tamang
t.k@gmail.comThis is the perfect pie to serve at a holiday gathering.
Jose Manuel Olivera
jose97@gmail.comI'm allergic to pecans, so I had to substitute walnuts. The pie still turned out great.
Anita Kc
anita22@gmail.comThis pie is way too sweet for my taste.
Nuwasiima Rinah
n_rinah89@aol.comI followed the recipe exactly, but my pie didn't turn out as good as I hoped.
Body Ahmed
a93@yahoo.comI'm not sure what I did wrong, but my pie turned out really runny.
Marie Tildesley
marie_t@aol.comThis pie is a little bit time-consuming to make, but it's worth it.
Maile Kunwar
m_k67@hotmail.comI've made this pie several times, and it's always a crowd-pleaser.
Mubiru Amos
amos.mubiru53@aol.comThis is the best pumpkin pie recipe I've ever tried.
sadat sdk
s.sdk60@aol.comThis pie is so easy to make, and it always turns out perfect.
Payel Siddiki
payel.s@yahoo.comI'm not a big fan of pumpkin pie, but this one was really good. The pecan topping really made it.
Alex Sandoval
sandoval_a29@yahoo.comThe crust was a little bit dry, but the filling was delicious.
WOLF _XD
_xd_wolf13@hotmail.comI made this pie for Thanksgiving, and it was a huge hit! Everyone loved it.
Sabrina Knutson
sabrina_knutson@gmail.comI added a little bit of cinnamon and nutmeg to the filling, and it really took the flavor up a notch.
SAZZAD VAI
s_v57@yahoo.comThis pie is a great way to use up leftover pumpkin puree.
Maria Usman
u@gmail.comI've never made a pumpkin pie before, but this recipe made it easy. It turned out perfect!
Ugly Pete
p@yahoo.comThe pie was a little too sweet for my taste, but other than that it was very good.
Waiswa Ibra
ibrawaiswa77@aol.comI love that this recipe uses both pumpkin and pecans. It gives the pie a really unique and delicious flavor.
Tanaka Mapurisa
mapurisa@hotmail.comThis pecan pumpkin pie is a winner! The filling is creamy and flavorful, and the crust is flaky and golden brown. I've made it twice now, and it's been a hit both times.