Directions:
- In a large bowl, combine the first eight ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
- Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
- In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
- Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 811.88 Kcal (3399 kJ) | ||
| Calories from fat | 556.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.83g | 95% | |
|---|---|---|---|
| Cholesterol | 93.93mg | 31% | |
| Sodium | 333mg | 14% | |
| Potassium | 445.79mg | 9% | |
| Total Carbs | 61.49g | 20% | |
| Sugars | 37.46g | 150% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 10.97g | 22% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 123.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 404.98 Kcal (1696 kJ) | ||
| Calories from fat | 277.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 95% | |
|---|---|---|---|
| Cholesterol | 46.85mg | 31% | |
| Sodium | 166.1mg | 14% | |
| Potassium | 222.37mg | 9% | |
| Total Carbs | 30.67g | 20% | |
| Sugars | 18.69g | 150% | |
| Dietary Fiber | 3.5g | 28% | |
| Protein | 5.47g | 22% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 1.8mg | 20% | |
| Calcium | 61.8mg | 12% | |
* 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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