REC - Libby's Pumpkin Pecan Pie

Discussion in 'Food and nutrition' started by Damsel in dis Dress, Mar 28, 2006.

  1. * 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!
     
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