Spicy Southern Kitchen · by Christin Mahrlig
Pumpkin Pecan Pie
NUTRITION · PER SERVING85M COOK
CAL 28%·PRO 10%
CARBS 67G47% OF CAL
4G FIBER14G OTHER48G TOTAL SUGAR
FAT 33G53% OF CAL
10G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired pie combining pumpkin custard with a pecan topping. Perfect for Thanksgiving or any autumn gathering.
dessertamerican🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 refrigerated piecrust (I use Pillsbury)
- 1 (15-ounce) can pumpkin
- 2 large eggs
- 1/2 cup packed light brown sugar
- 5 tablespoons melted butter
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2/3 cup light corn syrup
- 1/2 cup granulated sugar
- 1 1/2 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans
At a glance
PER SERVING · TIME 85M
CAL 28%·PRO 10%
CARBS 67G47% OF CAL
4G FIBER14G OTHER48G TOTAL SUGAR
FAT 33G53% OF CAL
10G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 45m
- Sodium
- 290mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.