Caramelized Pecan Pumpkin Tart Recipes

PUMPKIN-PECAN TART

Steps:

• Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
• Increase oven temperature to 425 degrees.
• Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
• Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
• Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

CARAMEL-PECAN PUMPKIN PIE

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.

CARAMEL PECAN PUMPKIN CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

CARAMEL-PECAN PUMPKIN PULL-APARTS

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.

CARAMEL-PUMPKIN MOUSSE TART

Steps:

• Heat oven to 350ºF.
• Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
• Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
• Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
• Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
• Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

CARAMELIZED PECAN PUMPKIN TART

Steps:

• For crust: Sprinkle ½ of pecans onto lightly-floured surface. Place pie crust disk atop pecans and sprinkle with remaining pecans. Roll out to 1/8 inch thick round. Transfer to 9 inch in diameter tart pan with removable bottom. Gently press into place. Trim and finish edges. Refrigerate 30 minutes.
• For filling: Preheat oven to 400°F Whisk pumpkin, eggs, both sugars and spices in bowl to blend. Stir in cream and vanilla extract.
• Place tart pan on rimmed cookie sheet. Pour filling into pan. Bake 45 minutes, or until filling is set.
• Cool on rack. Refrigerate until cold, about 2 hours. (can be prepared up to 6 hours ahead to this point).
• For topping: Combine sugar and pecans. Cut in butter until mixture resembles coarse meal. Preheat broiler. Sprinkle topping evenly over tart. Broil until sugar melts and bubbles, watching carefully, about 1 minute. Cool 15 minutes.
• Serve with whipped cream.

UPSIDE-DOWN PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray.
• Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth.
• Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter.
• Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
• Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator.
• Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat.
• Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
• Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.

CARAMEL-PECAN PUMPKIN PIE

Steps:

• In a medium mixing bowl stir together the flour and salt.
• Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
• Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
• Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
• Form dough into a ball.
• On a lightly floured surface, flatten the ball of dough with hands.
• Roll dough from center to the edges forming a circle about 12 inches in diameter.
• Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
• Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
• In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
• Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate.
• Cover the edge of the pie with foil to prevent overbrowning.
• Bake in a 375 degree F oven for 25 minutes.
• Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
• Remove foil from pie
• Sprinkle brown sugar mixture over top of pie.
• Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
• Cool on a wire rack.
• Cover and refrigerate within 2 hours.