Directions:
- In a large bowl, combine the first seven ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.
- Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
- In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.18 Kcal (1428 kJ) | ||
| Calories from fat | 150.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.74g | 26% | |
|---|---|---|---|
| Cholesterol | 70.61mg | 24% | |
| Sodium | 247.38mg | 10% | |
| Potassium | 197.51mg | 4% | |
| Total Carbs | 44.17g | 15% | |
| Sugars | 29.84g | 119% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 5.43g | 11% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 125.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 276.48 Kcal (1158 kJ) | ||
| Calories from fat | 122.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.57g | 26% | |
|---|---|---|---|
| Cholesterol | 57.22mg | 24% | |
| Sodium | 200.47mg | 10% | |
| Potassium | 160.06mg | 4% | |
| Total Carbs | 35.79g | 15% | |
| Sugars | 24.19g | 119% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 4.4g | 11% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.8mg | 6% | |
| Calcium | 102mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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