Carla Halls Pumpkin Pecan Pie Recipes

PUMPKIN PECAN PIE I

Pumpkin Pecan Pie I image

Here's a combination of holiday favorites!

Provided by Carla

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 11

Ingredients

1 egg
1 cup canned pumpkin
⅓ cup white sugar
1 teaspoon pumpkin pie spice
2 eggs
⅔ cup corn syrup
½ cup white sugar
3 tablespoons melted butter
½ teaspoon vanilla extract
1 cup pecan halves
1 recipe pastry for a 9 inch single crust pie

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.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g

CARLA'S CLASSIC PIE DOUGH

Carla's Classic Pie Dough image

My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.

Provided by Carla Hall

Categories dessert

Time 1h

Yield Two 9-inch crusts

Number Of Ingredients 4

Ingredients

1 tablespoon sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour, plus more for rolling
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Steps:

Dissolve the sugar and salt in 1/3 cup water and chill until cold.
Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

CARLA HALL'S PUMPKIN CHOCOLATE CAKE RECIPE

Carla Hall's Pumpkin Chocolate Cake Recipe image

Provided by sugarbear

Number Of Ingredients 23

Ingredients

For the Pumpkin Cake:
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
2 cups pumpkin puree
For the Mascarpone Filling:
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin spice
2 cups mascarpone
1 cup pumpkin puree (strained of excess liquid)
2 teaspoons salt
For the Dark Chocolate Ganache:
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate (chopped into small bits)
1/2 teaspoon vanilla extract
ginger snaps (crushed for garnish)

Steps:

steps ingredients per step instructions. 2 cups sugar 1 cup vegetable oil 4 large eggs For the Pumpkin Cake: Grease and flour two 9-inch round layer cake pans. 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3 teaspoons pumpkin pie spice 1 teaspoon salt 2 cups pumpkin puree Preheat oven to 350 degrees F. 4 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon pumpkin spice 2 cups mascarpone 1 cup pumpkin puree (strained of excess liquid) 2 teaspoons salt Combine sugar, vegetable oil, and eggs in a large mixing bowl and mix well. Whisk dry ingredients in a separate bowl. Stir the dry into the wet ingredients until just combined. Fold in the pumpkin puree. Divide batter between the two cake pans. Bake for 35 to 40 minutes. Rotate pans half way through cooking. When a toothpick comes out clean, the cakes are done. Let cool for 5 minutes and then turn cakes out onto cooling racks. For the Mascarpone Filling: While the cakes are cooking make the filling. 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate (chopped into small bits) 1/2 teaspoon vanilla extract Beat the mascarpone and the pumpkin puree until blended, and then add the pumpkin spice, salt and powdered sugar. Mix at a high speed until blended, about 1 minute. Once it's fully combined add the vanilla and beat for another 30 seconds. Once the cakes have cooled completely, cut through each cake horizontally with a serrated knife (there will now be four round of cake to work with). ginger snaps (crushed for garnish) Spread the filling evenly between the layers (3). Once assembled, transfer cake to a cake stand with parchment paper lined around the edges (to keep the cake stand clean). For the Dark Chocolate Ganache: Make the ganache in a small saucepan. Combine the corn syrup and heavy cream and bring to a simmer. Add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Pour over the cake. Garnish with crushed ginger snaps.Once the ganache is set, remove the parchment.

PUMPKIN PECAN PIE - LIBBY'S RECIPE

Pumpkin Pecan Pie - Libby's Recipe image

Provided by JacqueDavison

Number Of Ingredients 10

Ingredients

1 cup Libby's Pure Pumpkin
1/3 cup granulated sugar
1 large egg
1 tsp pumpkin pie spice
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 Tbsp butter
1/2 tsp vanilla
1 cup pecan halves

Steps:

Preheat oven to 350 Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. spread over bottom of pie shell. Combine corn syrup, sugar, eggs, butter and vanilla in same bowl; stir in nuts. Spoon over pumpkin layer. Bake for 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack.

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