Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
- For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
- Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
- Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.7 Kcal (2163 kJ) | ||
| Calories from fat | 297.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.04g | 51% | |
|---|---|---|---|
| Cholesterol | 86.98mg | 29% | |
| Sodium | 154.89mg | 6% | |
| Potassium | 270.51mg | 6% | |
| Total Carbs | 52.87g | 18% | |
| Sugars | 39.13g | 157% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 7.4g | 15% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 82.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 385 Kcal (1612 kJ) | ||
| Calories from fat | 221.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.62g | 51% | |
|---|---|---|---|
| Cholesterol | 64.81mg | 29% | |
| Sodium | 115.41mg | 6% | |
| Potassium | 201.56mg | 6% | |
| Total Carbs | 39.39g | 18% | |
| Sugars | 29.16g | 157% | |
| Dietary Fiber | 2.7g | 15% | |
| Protein | 5.52g | 15% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.6mg | 12% | |
| Calcium | 61.7mg | 8% | |
* 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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