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Praline Pecan Pumpkin Pie Recipe
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|9 inch unbaked pie shell||1|
|Evaporated milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , lightly beaten|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
Serving size: Complete recipe
Calories 3915 Calories from Fat 1863
% Daily Value*
Total Fat 212 g326.8%
Saturated Fat 105.7 g528.4%
Trans Fat 0 g
Cholesterol 971.1 mg
Sodium 3439.4 mg143.3%
Total Carbohydrates 449 g149.7%
Dietary Fiber 15.4 g61.7%
Sugars 339.5 g
Protein 54 g107.9%
Vitamin A 1193.9% Vitamin C 37.5%
Calcium 115.7% Iron 67.5%
*Based on a 2000 Calorie diet
Spread the pecan mixture in the pie shell.
Bake at 400 degrees for 10 minutes.
Stir the evaporated milk and water together in a saucepan; scald over medium heat.
Remove from heat.
Combine the next 6 ingredients in a large bowl and mix well.
Beat in the scalded milk mixture.
Pour into the prepared pie shell.
Bake at 350 degrees for 50 minutes.
Serve with whipped cream.