Averie Cooks · by Averie Sunshine★ 4.9 (14)
Pumpkin Pecan Pie
NUTRITION · PER SERVING145M COOK
CAL 26%·PRO 14%
CARBS 58G44% OF CAL
3G FIBER5G OTHER50G TOTAL SUGAR
FAT 32G56% OF CAL
9G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid pie merging pumpkin and pecan filling in a store-bought crust, perfect for holiday tables. Easy to make in advance, it combines two beloved fall desserts.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Averie Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 homemade crust or store bought refrigerated crust
- 1 large egg
- 1 teaspoon water
- 2 large eggs
- one 15-ounce can pumpkin puree (not pumpkin pie filling)
- ½ cup 100% pure real maple syrup (light-colored corn syrup, or honey* (See Notes)
- ¼ cup light brown sugar (packed)
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons pumpkin pie spice (or to taste)
- ½ teaspoon salt
- 4 tablespoons unsalted butter (melted)
- 2 large eggs (lightly beaten)
- 1 ½ cup pecan halves
- ½ cup light brown sugar (packed)
- ½ cup light-colored corn syrup
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 145M
CAL 26%·PRO 14%
CARBS 58G44% OF CAL
3G FIBER5G OTHER50G TOTAL SUGAR
FAT 32G56% OF CAL
9G 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
- 30m
- Cook
- 55m
- Sodium
- 222mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.