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I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 430 calories, 23 g fat (4 g saturated fat), 109 mg cholesterol, 381 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Pumpkin Pecan Pie in Country Woman May/June 1994, p33
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Reviewed on Nov. 26, 2011 by teresabenoit
My Thanksgiving dinner was perfect and then I brought this pie out for "The Dessert" Ugh everyone thought it was spoiled!!! We couldn't figure out what it was and then just payed close attention to the filling and realized it was the molasses, it completely took over the entire taste of the pie and molasses did not go to well with pumpkin- this is the first time this has ever happened to me! Never again will I use a new recipe for a holiday or dinner with guests.
Reviewed on Nov. 12, 2011 by tinaelsey
You can definately taste the molasses. If you like molasses, you'll like this pie. It was just a bit too strong for my husband and I. I might try it excluding the molasses.
Reviewed on Nov. 11, 2011 by caitlin28
For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.
Reviewed on Nov. 11, 2011 by Kaffaroni
What can I substitute for corn syrup?
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