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Pecan Topped Pumpkin Pie Recipe
|Unbaked 9 inch pie shell||1|
|Canned pumpkin||16 Ounce (1 Can)|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Eggs||2 , beaten|
|Cream||2 Cup (32 tbs), scalded|
|Pecan halves||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5132 Calories from Fat 2029
% Daily Value*
Total Fat 231 g356.1%
Saturated Fat 88.3 g441.5%
Trans Fat 0 g
Cholesterol 552.5 mg
Sodium 2955.9 mg123.2%
Total Carbohydrates 717 g239.1%
Dietary Fiber 29.3 g117.3%
Sugars 395.6 g
Protein 56 g112.3%
Vitamin A 1462.6% Vitamin C 35.7%
Calcium 148.9% Iron 76.4%
*Based on a 2000 Calorie diet
For filling, combine pumpkin, 2/3 cup brown sugar, and a mixture of spices and salt in a bowl.
Add the eggs and mix well.
Gradually add the scalded cream, stirring until mixture is smooth.
Pour filling into unbaked pie shell.
Bake at 400Â°F about 50 minutes, or until a knife inserted near center comes out clean.
Cool on rack.
For topping, melt the butter in a small skillet.
Add pecans; turn them with a spoon until coated with butter.
Turn nuts into a bowl containing 1/4 cup brown sugar; toss to coat thoroughly.
When pie is cool, arrange coated pecans, rounded side up, over the top in an attractive design.
Place under broiler about 3 inches from source of heat.
Broil 1 to 2 minutes.