Directions:
- Roll half recipe Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Chill in freezer 10 minutes.
- Preheat oven to 400°. Combine eggs, brown sugar, and corn syrup in a large bowl, and whisk until thoroughly blended. Stir in granulated sugar and next 3 ingredients. Add cream, Pumpkin Puree, and chopped pecans; stir to blend. Pour mixture into chilled piecrust. Bake at 400° on lower oven rack for 1 hour 5 minutes or until filling sets around edges and is slightly loose in center; shield pie lightly with aluminum foil after 30 minutes, if necessary. Let cool completely before slicing.
- Note: You may substitute 1 1/2 cups cooked and mashed butternut squash for pumpkin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1890.31 Kcal (7914 kJ) | ||
| Calories from fat | 516.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.41g | 88% | |
|---|---|---|---|
| Cholesterol | 877.2mg | 292% | |
| Sodium | 1662.06mg | 69% | |
| Potassium | 656.25mg | 14% | |
| Total Carbs | 331.99g | 111% | |
| Sugars | 324.18g | 1297% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 5.7mg | 32% | |
| Calcium | 350.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 270.08 Kcal (1131 kJ) | ||
| Calories from fat | 73.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 88% | |
|---|---|---|---|
| Cholesterol | 125.33mg | 292% | |
| Sodium | 237.47mg | 69% | |
| Potassium | 93.76mg | 14% | |
| Total Carbs | 47.43g | 111% | |
| Sugars | 46.32g | 1297% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 4.07g | 57% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 0.8mg | 32% | |
| Calcium | 50.1mg | 35% | |
* 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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