Pumpkin Pecan Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Two great fall pies become one, pecan and pumpkin.
Ingredients
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 4 tablespoons butter, melted
- 1/2 cup sugar
- 1 cup dark corn syrup
- 3 eggs
- 1 (9 inch) unbaked pie shell
- whipped cream
Instructions
- Preheat oven to 350 °.
- With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
- Garnish with whipped cream.
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