Directions:
- Preheat the oven to 425 degrees.
- Beat the eggs in a large bowl with an electric mixer until they are light and frothy.
- Add the brown sugar and corn syrup and beat until they are well incorporated.
- Mix in the spices.
- Beat in the pumpkin puree and cream and mix until smooth.
- Fold in the pecans if desired.
- Pour the batter into the prepared pie crust.
- Bake for 1 hour and cool on a rack.
- Serve with the whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.93 Kcal (1825 kJ) | ||
| Calories from fat | 256.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.54g | 44% | |
|---|---|---|---|
| Cholesterol | 92.21mg | 31% | |
| Sodium | 184.75mg | 8% | |
| Potassium | 147.36mg | 3% | |
| Total Carbs | 43.45g | 14% | |
| Sugars | 30.01g | 120% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 5.56g | 11% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 276.78 Kcal (1159 kJ) | ||
| Calories from fat | 163.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.12g | 44% | |
|---|---|---|---|
| Cholesterol | 58.54mg | 31% | |
| Sodium | 117.3mg | 8% | |
| Potassium | 93.56mg | 3% | |
| Total Carbs | 27.59g | 14% | |
| Sugars | 19.05g | 120% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 3.53g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.1mg | 9% | |
| Calcium | 36.7mg | 6% | |
* 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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