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Ingredients
Crust
Pumpkin Pie Filling
-
3/4
cup packed brown sugar
-
1
can (15 oz) pumpkin (not pumpkin pie mix)
-
1 1/4
cups half-and-half
-
2
eggs
-
1
tablespoon pumpkin pie spice
Pecan Pie Filling
-
2/3
cup packed brown sugar
-
1/2
cup light corn syrup
-
3
eggs
-
2
cups chopped pecans
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-
Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
-
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
-
In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
-
Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
-
Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.
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370
Calories
20g
Total Fat
4g
Protein
45g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 370
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 170mg
- 7%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 24g
- Protein
- 4g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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