Pecan Pumpkin Pie III Recipe

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Most Helpful Positive Review

Nov 15, 2003

Wow! This was THE BEST pumpkin pecan pie recipe I've ever tried. Even my mother (who considers herself quite the pie connoisseur) thought it was the best and had to have the recipe. Thanks for sharing it!

—DELLESKY

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Most Helpful Critical Review

Dec 01, 2003

This was an average pumpkin pecan pie. Not as sweet as the recipe states. I would have not added the lemon juice & rind because thats all I tasted, even though it was a small amount. The pie will be filled to the top, but cooks down so dont worry about it rising past the crust.

—DAVID1RAY2

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12 Ratings

Jan 07, 2005

My husband always request a pecan pie for Thanksgiving, but my favorite has always been pumpkin pie. It was great to make a recipe that combined the two. It was very easy and delicious!

—KATHPAN

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Jul 20, 2008

I've tried several recipes for pecan pumpkin pie but this is the best and easiest to make, everyone will be asking for you to make it again!

—dessert queen

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Dec 12, 2006

Everyone raved about this pie during Thanksgiving and I now need to make it again for Christmas. So easy and so delicious!

—caiannar

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Dec 28, 2005

This looks really good. I didn't have or want to use eggs so I used eggbeaters instead. No sour creme so I used peach yogart...all I could find. It is very tasty and like the advertisement said not as overpowering as a regular pecan pie. Kind of light and fluffy. I'd make it again but only if my cholesterol levels go down and I can use real eggs.

—Hannen

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Jan 01, 2005

This pie was excellent! Made it for Christmas and it disapeared quick. Next time I'll bake 2. Thanks for sharing this recipe.

—KBON

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Nov 23, 2009

I tried this pie out in preparation of Thanksgiving... Used my work collegues as guinea pigs if you will. I first must say that the flavors were definitely there. It was soft, smooth, chewy and crunchy.. My complaint is this. Pumpkin to me seems like it should have been more firm. I even pre baked the first layer 10 minutes (trying to get it distinct) and it was still very soft. And with the temperature, my crust was toast. Totally crunchy black. I set my timer and backed off the oven and the timer went off before I made it to 350... I'm an ammateur baker... well.. beginner is more like it, so I don't know how to fix the firmness, the distinction or the blackening of the crust, but I'm probably not going to be showing off this particular pie for dinner anymore.

—Amber

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Nutrition

Calories
452 kcal
23%

Carbohydrates
53.3 g
17%

Cholesterol
119 mg
40%

Fat
25.9 g
40%

Fiber
2.6 g
10%

Protein
5.9 g
12%

Sodium
292 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Pumpkin Pie III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 452
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 5.9g 30 %
Cholesterol 119mg 40 %
Sodium 292mg 12 %
Potassium 206mg 6 %
Total Carbohydrates 53.3g 17 %
Dietary Fiber 2.6g 10 %
Protein 5.9g 12 %
Sugars 27.4g
Vitamin A 77 %
Vitamin C 3 %
Calcium 7 %
Iron 17 %
Thiamin 20 %
Niacin 15 %
Vitamin B6 7 %
Magnesium 13 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.