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Pecan Crunch Pumpkin Pie
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Pecan Crunch Pumpkin Pie

Submitted by Janice McNeely, Illinois Electric Cooperative
Course Pie
Cuisine American
Servings 8

Ingredients

  • 1 unbaked 9-inch deep dish pie shell
  • 3 T. butter melted
  • 1/2 C. packed brown sugar
  • 3/4 C. Pecans coarsely chopped
  • 1/2 C. granulated sugar
  • 1 T. all-purpose flour
  • 1/2 tsp. Salt
  • 1/4 tsp. mace (may substitute with nutmeg if you can’t find it)
  • 1/4 tsp. nutmeg
  • 1/2 tsp. Cinnamon
  • 2 large egg yolks (reserve egg whites)
  • 1/2 C. evaporated milk
  • 1 C. pumpkin

Instructions

  • Heat oven to 450 F.
  • Mix butter, brown sugar and pecans and gently pack in bottom of pie shell. Bake for 6 minutes and remove from oven.
  • Reduce oven to 350 F.
  • Whip egg whites until stiff and set aside.
  • Mix all other ingredients together and fold in egg whites.
  • Pour on top of pecan mixture.
  • Bake for 50-60 minutes.

Notes

Nutritional information per serving: 395 calories; 22.5g fat; 371mg sodium; 47.5g carbohydrates; 4.6g protein.