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Pumpkin Pecan Pie

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Ingredients

Adjust Servings:
1 egg
1 cup canned pumpkin
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon clove
2 eggs
2/3 cup light corn syrup

Nutritional information

433.2
Calories
180 g
Calories From Fat
20.1 g
Total Fat
3.9 g
Saturated Fat
69.8 mg
Cholesterol
241.6 mg
Sodium
62.4 g
Carbs
2.9 g
Dietary Fiber
35 g
Sugars
5.2 g
Protein
139 g
Serving Size

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Pumpkin Pecan Pie

Features:
    Cuisine:

    Does this pie freeze well? I am finding conflicting advice on freezing pumpkin (some say they do not freeze so well due to high water content) and pecan pies (they freeze beautifully). So wondering about the combination. Thanks!

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Pecan Pie,This wonderful pie was loved by my DH (who hates slimey pecan pie) and my Uncle who hates smushy pumpkin pie! It was a big hit from the Karo syrup website.,Does this pie freeze well? I am finding conflicting advice on freezing pumpkin (some say they do not freeze so well due to high water content) and pecan pies (they freeze beautifully). So wondering about the combination. Thanks!,Do you use milk?


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    Steps

    1
    Done

    Prepare Pumpkin Filling.

    2
    Done

    Spread Evenly in the Bottom of Prepared Pie Crust.

    3
    Done

    Beat Eggs Lightly.

    4
    Done

    Stir in Corn Syrup, Sugar, Margarine, and Vanilla Until Well Blended.

    5
    Done

    Stir in Pecans.

    6
    Done

    Carefully Spoon Over Pumpkin Filling.

    7
    Done

    Bake 50-60 Minutes in a Preheated 350 Oven.

    8
    Done

    Cool on Wire Rack.

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    Sawyer Evans

    Cocktail creator blending and shaking up delicious drinks that are full of color and flavor.

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