Ingredientes para Paula Deen's Pumpkin Pecan Pie
- 3 large eggs
- 1 cup dark corn syrup
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves (plus extra for garnish, optional)
- 1 (9-inch) unbaked pie shell
- Whipped cream (for garnish, optional)
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Como fazer Paula Deen's Pumpkin Pecan Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk eggs until light and frothy.
- Add corn syrup, sugar, melted butter, pumpkin puree, and vanilla extract. Beat until well combined and smooth.
- Pour the pecan halves into a 9-inch unbaked pie crust.
- Gently pour the pumpkin mixture over the pecans, ensuring even distribution.
- Bake for 50-60 minutes, or until a knife inserted 1 inch from the edge comes out clean. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack. This allows the filling to set properly and prevents a runny pie.
- Once completely cool, garnish with whipped cream and a sprinkle of pecan pieces (optional). Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
134g
Fat
46g
Carbs
26g
