Pumpkin Pecan Pie

Pumpkin Pecan Pie
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FILLING

1/2 (14.2-oz.) pkg refrigerated pie dough

Cooking spray

2/3 cup packed light brown sugar

1/4 teaspoon salt

2 large egg whites

1 large egg

1 (12-oz.) can fat-free evaporated milk

1 (15-oz.) can unsalted pumpkin puree

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

TOPPING

½ cup all-purpose flour

1/4 cup packed light brown sugar

1/8 teaspoon salt

2 tablespoons unsalted butter, melted

1/2 cup chopped pecans

2 tablespoons honey

 

Preheat oven to 425°F.  Roll dough into 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray.  Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 2 ingredients. Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (cover edges of piecrust with foil if they get too brown). To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.

 

2 Comments
  1. Where is the calorie and nutrition info for these recipes?