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Pumpkin Pecan Pie III

By: Jan Bittner 
"A nutty topping for this traditional pie. Serve with whipped cream."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (2)

What to Drink?
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 3 eggs
  • 1 1/2 cups pumpkin puree
  • 3/4 cup dark corn syrup
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 recipe pastry for a 9 inch single crust pie

Directions

  1. Beat eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt. Pour into pie shell. Sprinkle with pecans.
  2. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Chill.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 411 | Total Fat: 19.3g | Cholesterol: 79mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 4, 2006 by lisanne1105   view full review
Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 29, 2010 by Patty   view full review
I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of...

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