Pumpkin Pecan Pie

“Um, it’s February,” you might be thinking. “So why are you making pumpkin pecan pie?”

See, you DO eat seasonally!

Actually, I’m wrapping up a few recipes from the autumn section that I didn’t get done (going to Uganda for a few weeks in November set me back a bit). And since I’m going to my mom & dad’s for Sunday dinner, I thought I’d take this opportunity to make the pie.

1 cup pumpkin (cooked, pureed)

3/4 cup light corn syrup

1 cup pecans, chopped

3 eggs

1/3 cup brown sugar

1/4 cup butter (softened)

1 tsp vanilla

1/2 tsp salt

1 9-inch unbaked pie shell

1. Beat together all ingredients in an electric mixer.

2. Pour into pie shell and bake in a preheated oven at 350F until set, about 45-55 minutes.

Servings: 9

Yield: 1 pie

Oven Temperature: 350°F

The verdict: The pie was a huge hit, even though everyone was surprised that I – the seasonal cook – had made pumpkin pie in February. It was served with Redi Whip, and the crunchy top was a nice contrast to the creamy pumpkin that was on the bottom.

Nutrition Facts

Serving size: 1/9 of a recipe (4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 346.67

Calories From Fat (51%) 175.59

% Daily Value

Total Fat 20.21g 31%

Saturated Fat 6.03g 30%

Cholesterol 84.06mg 28%

Sodium 329.35mg 14%

Potassium 156.82mg 4%

Total Carbohydrates 40.83g 14%

Fiber 2.09g 8%

Sugar 17.67g

Protein 4.19g 8%

Related posts:Winter Squash/Pumpkin Bars
Pumpkin Dip
Pumpkin Sausage Pasta