D
Damsel in dis Dress
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* Exported from MasterCook *
Libby's Pumpkin Pecan Pie
Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Pumpkin Layer---
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup sugar
1 large egg
1 teaspoon pumpkin pie spice
---Pecan Layer---
2/3 cup light corn syrup
1/2 cup sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla
1 cup chopped pecans
PREHEAT oven to 350° F.
FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.
FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.
BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Cuisine:
"American - South"
Source:
"www.verybestbaking.com"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 432 Calories; 22g Fat (44.5%
calories from fat); 5g Protein; 57g Carbohydrate; 3g Dietary Fiber;
82mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 4 Fat; 3 Other Carbohydrates.
NOTES : November 28, 2002
The pumpkin pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). I'll also chop the pecans (just a personal preference). A
definite keeper!
Libby's Pumpkin Pecan Pie
Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Pumpkin Layer---
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup sugar
1 large egg
1 teaspoon pumpkin pie spice
---Pecan Layer---
2/3 cup light corn syrup
1/2 cup sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla
1 cup chopped pecans
PREHEAT oven to 350° F.
FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.
FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.
BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Cuisine:
"American - South"
Source:
"www.verybestbaking.com"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 432 Calories; 22g Fat (44.5%
calories from fat); 5g Protein; 57g Carbohydrate; 3g Dietary Fiber;
82mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 4 Fat; 3 Other Carbohydrates.
NOTES : November 28, 2002
The pumpkin pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). I'll also chop the pecans (just a personal preference). A
definite keeper!