Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie Crust | not in our table | 0 |
| Syrup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Pie crust (deep dish) unbaked
- 3 Eggs
- 1 cup Corn syrup, dark
- 1 1/2 cup Sugar
- 1/4 cup Butter, melted (or margarine)
- 1 cup Pumpkin
- 1 tbsp Vanilla
- 1 cup Pecan halves
- =
Directions
Preheat oven to 350 °F.
Beat eggs.
Add other ingredients except pecans and beat well.
Put pecans in bottom of pie crust and slowly pour egg mixture over nuts.
Bake 45 minutes, or until knife inserted one inch from edges comes out clean.
Let pie cool (if cut warm, the pie will be runny) serve with whipped cream.
Notes: A rich pie with pumpkin and pecans -- i"ve been cooking this recipe for a few years, and my people love it.
It combines the best of the flavors of pumpkin and pecan.