Directions:
- Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
- For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
- Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.81 Kcal (1406 kJ) | ||
| Calories from fat | 263.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.24g | 45% | |
|---|---|---|---|
| Cholesterol | 42.72mg | 14% | |
| Sodium | 313.77mg | 13% | |
| Potassium | 146.32mg | 3% | |
| Total Carbs | 17.76g | 6% | |
| Sugars | 12.14g | 49% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 456.9 Kcal (1913 kJ) | ||
| Calories from fat | 358.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.79g | 45% | |
|---|---|---|---|
| Cholesterol | 58.12mg | 14% | |
| Sodium | 426.92mg | 13% | |
| Potassium | 199.09mg | 3% | |
| Total Carbs | 24.17g | 6% | |
| Sugars | 16.52g | 49% | |
| Dietary Fiber | 3.11g | 9% | |
| Protein | 5.79g | 9% | |
| Vitamin C | 1mg | 1% | |
| Iron | 1.4mg | 6% | |
| Calcium | 59.3mg | 4% | |
* 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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