Layered Pecan Pumpkin Pie Recipes

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

BROOKE'S LAYERED PUMPKIN-PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
• Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
• Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
• Bake in the preheated oven for 35 minutes.
• While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
• Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

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.

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.

PECAN PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
• For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
• Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
• When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
• Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.

LAYERED PECAN PIE

Steps:

• Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
• Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
• Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.

PUMPKIN PECAN LAYER PIE

Steps:

• Stir together pumpkin, evaporated milk, sugar, spice and eggs in large mixing bowl.
• Pour half the pumpkin mixture in each piecrust.
• Sprinkle half the cake mix over each pie.
• Sprinkle 1/4 cup pecans on each pie.
• Pour 1/2 cup melted butter over each pie.
• Cover edges of pie with aluminum foil to keep from over browning during baking.
• Bake pies at 350 for 40 minutes.
• Cool.
• Stir together frosting and cool whip.
• When pies are completely cooled, top each with half the frosting mixture.
• Sprinkle tops with some extra pumpkin pie spice and top with 1/4 cup pecans per pie.
• Refrigerate leftover pie.

DOUBLE LAYER PUMPKIN PIE

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.