Pumpkin Pecan Pie Recipe


Difficulty LevelEasyCuisine
SpecialityMain Ingredient


 Eggs3 , slightly beaten
 Canned pumpkin15 Ounce (1 Can)
 Sugar3⁄4 Cup (12 tbs)
 Dark corn syrup1⁄2 Cup (8 tbs)
 Vanilla1 Teaspoon
 Ground cinnamon3⁄4 Teaspoon
 Unbaked 9 inch pie crust1
 Chopped pecans1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3293 Calories from Fat 1469

% Daily Value*

Total Fat 169 g260.1%

Saturated Fat 30 g149.9%

Trans Fat 0 g

Cholesterol 634.4 mg

Sodium 1591.8 mg66.3%

Total Carbohydrates 428 g142.7%

Dietary Fiber 33.1 g132.3%

Sugars 213.9 g

Protein 47 g94.5%

Vitamin A 1339.9% Vitamin C 32.1%

Calcium 35.9% Iron 102.1%

*Based on a 2000 Calorie diet


1 In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.
2 Bake in 350° oven for 50 to 55 minutes or until knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream.