Caramel Pecan Pumpkin Pull Aparts Recipes

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CARAMEL-PECAN PUMPKIN PULL-APARTS



Caramel-Pecan Pumpkin Pull-Aparts image

We love sticky buns made with my husband's angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

1/4 cup butter, cubed
1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup honey
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup solid-pack pumpkin
1/2 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

Nutrition Facts : Calories 266 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 219mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

STICKY PECAN PULL-APART BREAD



Sticky Pecan Pull-Apart Bread image

This sticky, crunchy and gooey pull-apart bread is perfect for a crowd. Pumpkin pie spice, caramel and pecans combine to make it your new fall favorite.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 7

Nonstick cooking spray, for coating the loaf pan
1/2 cup sugar
1 teaspoon pumpkin pie spice
Two 8-ounce cans refrigerated crescent roll dough
All-purpose flour, if needed, for rolling
6 tablespoons caramel sauce
1 cup pecans, chopped

Steps:

  • Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
  • Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
  • Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
  • Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.

CARAMEL PULL APARTS



Caramel Pull Aparts image

Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.

Provided by Airisaiia

Categories     Bread     Yeast Bread Recipes

Time 35m

Yield 20

Number Of Ingredients 6

1 cup brown sugar
¼ cup butter
1 tablespoon milk
1 teaspoon ground cinnamon
1 cup chopped pecans
3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
  • Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
  • Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g

CARAMEL-PECAN PUMPKIN PIE



Caramel-Pecan Pumpkin Pie image

This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

Provided by LISACAS1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 15

2 eggs
1 (15 ounce) can pumpkin puree
½ cup half-and-half
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
¾ cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
  • Bake in preheated oven for 20 minutes.
  • Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g

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