Directions:
- Cream butter and sugar; add pecans. Press on top of piecrust. Bake at 450* for 10 minutes. Cool. Reduce oven to 350* for later use.
- Custard: Scald milk with water in a small pan. Beat eggs in a large bowl. Stir in pumpkin, both sugars, salt and spice. Beat in milk mixture. Pour into prepared pie crust. Bake at 350* for 50 minutes, or until set but soft. Cool and garnish with whipped topping before serving
- Whipped Topping: Fold maple flavoring into whipped topping. Serve on pumpkin pie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.44 Kcal (1002 kJ) | ||
| Calories from fat | 78.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 13% | |
|---|---|---|---|
| Cholesterol | 82.34mg | 27% | |
| Sodium | 143.09mg | 6% | |
| Potassium | 248.5mg | 5% | |
| Total Carbs | 37.3g | 12% | |
| Sugars | 30.87g | 123% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 129.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 163.14 Kcal (683 kJ) | ||
| Calories from fat | 53.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 13% | |
|---|---|---|---|
| Cholesterol | 56.1mg | 27% | |
| Sodium | 97.5mg | 6% | |
| Potassium | 169.32mg | 5% | |
| Total Carbs | 25.41g | 12% | |
| Sugars | 21.03g | 123% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 3.37g | 10% | |
| Vitamin C | 1.8mg | 4% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.8mg | 6% | |
| Calcium | 88.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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