CARAMEL-PECAN PUMPKIN PIE
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
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
CARAMEL PUMPKIN PIE
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.
Categories Food Processor Dessert Bake Christmas Thanksgiving Pumpkin Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)
- Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.
- Bake pie shell:
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
- Make filling while shell cools:
- Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
- Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
- Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.
CARAMEL-CRUNCH PUMPKIN PIE
Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.
Nutrition Facts : Calories 466 calories, Fat 33g fat (16g saturated fat), Cholesterol 153mg cholesterol, Sodium 327mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
LAYERED CHOCOLATE CARAMEL PIE
Delight sweet tooths with this Layered Chocolate Caramel Pie recipe. This easy, delicious recipe preps in just 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
- Mix cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
- Beat pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
EASY LAYERED CARAMEL PUMPKIN PIE
Melted marshmallows and brown sugar sweeten the spicy filling of this easy pumpkin pie. Oh, and the walnuts and caramel layered over the crust? Brilliant.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook first 4 ingredients in saucepan on medium heat 5 min. or until marshmallows are melted and mixture is well blended, stirring frequently. Cool completely.
- Spread 1/2 cup nuts onto bottom of crust; drizzle with 1/4 cup caramel topping. Cover with half the pumpkin mixture.
- Add 2 cups COOL WHIP to remaining pumpkin mixture; stir gently until blended. Spread over pumpkin layer in crust.
- Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and caramel topping before serving.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
- Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
- Refrigerate 4 hours, or until set.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g
PUMPKIN / CUSTARD LAYER PIE
I've been hunting for what feels like forever for this pie recipe ... unsuccessfully. So I'm attempting to put one together myself (my first pie), which I couldn't do without the help of all the tasty recipes in Zaar. What I've done is combine Recipe #101104 with Recipe #42991, taking into account some of the suggestions and my preferences. There will be a little left over pumpkin, I bake the extra in muffin cups for 20-30 minutes for little crustless pumpkin cakes. Flavor is best after refrigeration.
Provided by marisk
Categories Pie
Time 1h35m
Yield 2 pies
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Start with the pumpkin layer. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl; then set aside.
- In a medium-size bowl, beat eggs then stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.
- Prick the bottom of the pie shells several times before pouring about 1 cup (up to 1-1/4 cups) of pumpkin mixture into each of two 9-inch deep dish pie shells. (If the crust edge starts getting too brown, I cover the edge with a bit of aluminum foil. Please be careful that you don't get burned.) You'll probably have a lot of pumpkin mix left over -- I've decreased the amount in the pies because it expands as it bakes and doesn't leave much room for the custard layer.
- Place pies on a foil-lined baking sheet and position on a shelf in the center of the oven. Bake for 15 minutes.
- Prepare the custard layer while the pumpkin layer is in the oven. In a large bowl, beat the eggs, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
- At the 15 minute mark, pull the oven shelf out a bit and gently ladle the custard mixture onto the pumpkin layer -- be careful not to burn yourself. Bake for another 10 minutes.
- Reduce temperature to 350 degrees F. Bake for another 40-50 minutes (high altitude: 55-60 minutes) or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Refrigerate if not serving immediately. Top with whipped cream. (Flavor is best after refrigeration -- my opinion :).
- Note1: Do not freeze pies. Freezing may cause crust to separate from filling.
- Note2: For the pumpkin layer, 3-1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. Keep in mind that this change will affect the taste.
- Note3: STORAGE. Pumpkin may be stored in a sealed plastic container in the refrigerator for a week or in the freezer for up to three months. When freezing, leave space at the top of the container to allow for expansion. Air bubbles may cause the pumpkin to separate when thawed; this will not affect the pumpkin quality or performance.
Nutrition Facts : Calories 2089.9, Fat 96.8, SaturatedFat 33.8, Cholesterol 621.2, Sodium 2608.1, Carbohydrate 256.1, Fiber 8.7, Sugar 130.2, Protein 50.7
PUMPKIN CREAM CHEESE LAYER PIE
Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 1 9in pie
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
- Beat in 1 egg; spread mixture in the unbaked pastry shell.
- Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
- Blend in the 2 beaten eggs and milk.
- Pour pumpkin mixture over cream cheese layer.
- Bake for about 50-60 mins, or until set.
- Cool pumpkin pie thoroughly.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8
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CARAMEL CREAM PUMPKIN PIE - BETTER HOMES & GARDENS
From bhg.com
4.8/5 (164)Calories 586 per serving
- Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to form 1 large ball; wrap and refrigerate 30 minutes. Reserve remaining ball for another use.
- For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm.
- Preheat oven to 375°F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate. Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.
- Line dough with parchment; fill with dried beans or pie weights to the top. Bake 15 minutes. Remove parchment and weights; bake 15 minutes more or until lightly golden. Cool on wire rack. Once cool, spread half the caramel mixture in an even layer onto prepared crust.
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5/5 (1)Total Time 40 minsCategory DessertCalories 346 per serving
- Put all dry topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine. Set aside.
- Put all pumpkin filling ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Set aside.
- Put all caramel layer ingredients into food processor, blender or high speed blender and blend until smooth. Set aside.
BEST PUMPKIN CARAMEL PIE RECIPE - DELISH.COM
From delish.com
Cuisine AmericanCategory Thanksgiving, DessertOccupation Food EditorTotal Time 7 hrs
- Preheat oven to 425°. In a medium saucepan over medium heat, combine pumpkin, salt, and spices.
- Pour into Basic Pie Crust. Drizzle dulce de leche and, using a knife, swirl dulce de leche into pumpkin.
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