Ingredientes para Pumpkin Pecan Pie
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Cómo preparar Pumpkin Pecan Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together 2 large eggs, ¾ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy.
- Stir in 1 (15-ounce) can pumpkin puree.
- Add 1 (12-ounce) can evaporated milk.
- In a separate small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the filling into an unbaked 9-inch pie crust.
- Sprinkle evenly with 1 cup pecan halves.
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 325°F (163°C).
- Continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
849g
Fat
161g
Carbs
114g
