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This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. —Arletta Slocum, Venice, Florida
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Nutritional Facts 1 slice equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Butter Pecan Pumpkin Pie in Quick Cooking November/December 2005, p31
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Reviewed on Sep. 26, 2011 by peskysushi
Delicious desert and very popular at the dinner party I took it too! Thank you! I used a can of organic pumpkin that had sugar and all the spices in it already. One thing I would recommend is to have the caramel and chocolate sauces at room temp so that they can be drizzled easily over the deserts before serving. I would also recommend putting the desert plates in the freezer to buy some time before the ice cream melts if you are serving a number of guests. Also make sure you have a good knife that can cut cleanly through the crust so the pieces hold together well when you scoop them out. It is an attractive and very delicious desert if served with care and a little speed.
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