Butter Pecan Pumpkin Pie Recipes

PECAN PUMPKIN PIE I

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

BUTTER PECAN PUMPKIN PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.

PUMPKIN PECAN PIE FRENCH TOAST WITH BUTTERSCOTCH SYRUP

Steps:

• 1. Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree, and sugars.
• 2. Mix the coating. In another shallow dish, combine the cereal, pecans, and a pinch of salt.
• 3. Dredge the bread. Place the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
• 4. Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
• 5. Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5 to 7 minutes per batch. Add 1 more tablespoon of butter and oil for each batch, if needed.
• 6. Serve. Serve warm with the butterscotch syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month.

PUMPKIN PECAN PIE I

Steps:

• Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
• Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
• Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Steps:

• Pie Crust
• Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin Filling
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Pecan Syrup
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Assembly
• Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
• Whiskey Butter Sauce
• Melt the butter in the top of a double boiler set over gently simmering water.
• Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

BUTTER-PECAN PIE

Steps:

• In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.
• With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.
• Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.

BUTTER PECAN TOFFEE PUMPKIN PIE

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

BUTTER PECAN PUMPKIN PIE

Steps:

• Spread ice cream into the crust;
• freeze for 2 hours or until firm.
• In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg;
• fold in whipped cream.
• Spread over ice cream.
• Cover and freeze for 2 hours or until firm.
• May be frozen for up to 2 months.
• Remove from the freezer 15 minutes before slicing.
• Drizzle with caramel ice cream topping.
• Drizzle with chocolate ice cream topping if desired.
• Dollop with whipped cream.

PUMPKIN PECAN BUTTER

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.