Ingredients
8
8 servings
- •1 (9 inch) unbaked pie crust
- •0.33333334326744 cup ground pecans
- •0.33333334326744 cup brown sugar
- •2 tablespoons butter, softened
- •2 eggs
- •1 cup canned pumpkin puree
- •0.66666668653488 cup brown sugar
- •1 tablespoon all-purpose flour
- •0.25 teaspoon ground cloves
- •0.25 teaspoon ground mace
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 teaspoon ground ginger
- •1 cup light cream
Instructions
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutritional Facts
Per 8 servings
- Calories: 359
- Carbohydrate: 42g
- Fat: 20g
- Fiber: 2g
- Protein: 5g
- Sugar: 28g
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