Pecan Pumpkin Pie Iii Recipes

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PECAN PUMPKIN PIE



Pecan Pumpkin Pie image

A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
2 large eggs, room temperature
1 can (15 ounces) pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
2 large eggs, room temperature, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
Whipped topping, optional

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.

Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.

MINI PECAN PUMPKIN PIES



Mini Pecan Pumpkin Pies image

Provided by Sunny Anderson

Categories     dessert

Time 55m

Yield 2 dozen

Number Of Ingredients 14

Nonstick cooking spray
1/4 cup pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cups all-purpose flour, plus extra for shaping dough
6 tablespoons butter, ice-cold
2 to 3 tablespoons ice water
1 egg, plus 1 egg yolk
1/2 cup dark corn syrup
1 tablespoon sugar
1/2 cup canned pumpkin pie filling
1 teaspoon vanilla
1/4 cup pecans, chopped plus 24 halves for garnish
Special equipment: 2 (12-cup) mini muffin tins

Steps:

  • Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
  • For the dough:
  • In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

PECAN PUMPKIN PIE II



Pecan Pumpkin Pie II image

This is a great way to combine two holiday favorites.

Provided by MARBALET

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 13

1 (9 inch) pie shell
½ cup white sugar
¼ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup solid pack pumpkin puree
1 cup milk
2 eggs
1 egg yolk
1 egg white
½ cup chopped pecans

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
  • In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
  • Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 25.9 g, Cholesterol 63.6 mg, Fat 13 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 287.3 mg, Sugar 16.1 g

PECAN PUMPKIN PIE I



Pecan Pumpkin Pie I image

A combination of the best pies: Pecan and Pumpkin!

Provided by Sheila J Grieshaber

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 14

2 eggs
½ cup white sugar
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 cups solid pack pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
1 tablespoon orange zest
¼ cup packed brown sugar
¾ cup pecan halves

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.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 15.9 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 399 mg, Sugar 61.7 g

CAFE'S PECAN PUMPKIN PIE



Cafe's Pecan Pumpkin Pie image

About ten years ago, a gal gave me a bar cookie recipe and told me not to be put off by the cake mix in the ingredients. I tried it and liked the taste. The next time, I made it into a pie gussied up with a caramel sauce and whipped cream.-Nila Towler, Baird, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 pies (10 servings each).

Number Of Ingredients 17

1 can (30 ounces) pumpkin pie filling
1 cup sugar
1 can (5 ounces) evaporated milk
3 large eggs, room temperature
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 package yellow cake mix (regular size)
1 cup butter, melted
1-1/2 cups chopped pecans
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1 cup heavy whipping cream
TOPPING:
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • Line two 9-in. pie plates with parchment; coat the paper with cooking spray. Set aside., In a bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove paper. Chill., In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form., Cut the pie into slices; drizzle with caramel sauce and dollop with topping.

Nutrition Facts :

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY



Pumpkin Pie With Maple Pecan Crumble Recipe by Tasty image

Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

15 oz pumpkin puree, 1 can
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
1 cup heavy cream
1 teaspoon vanilla
1 pie crust, prepared
1 ½ cups pecan
¼ cup maple syrup, plus 1 tablespoon
½ teaspoon salt

Steps:

  • Preheat oven to 425˚F (215˚C).
  • In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
  • Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
  • Place the pie crust in a 9-inch (23 cm) pie pan and shape.
  • Carefully pour pie filling into pan.
  • Bake for 15 minutes at 425˚F (215˚C).
  • Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
  • For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
  • Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
  • Once cooled, crush the caramelized pecans in a plastic bag.
  • Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams

PECAN PUMPKIN PIE



Pecan Pumpkin Pie image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 17

10inch pie crust, premade
Pecan filling
2 large eggs
1/2 cup corn syrup or pure maple syrup
1/2 cup packed brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped toasted pecans
3 eggs
13/4 cups cooked pumpkin puree (15ounce can)
1 cup milk
3/4 cup packed brown sugar
11/2 teaspoons ground cinnamon
11/2 teaspoons ground ginger
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Toasted pecan halves

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.

PECAN-CRUSTED PUMPKIN PIE



Pecan-Crusted Pumpkin Pie image

Enjoy this classic pecan-crust pie filled with pumpkin and topped with cream- perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 15

1 1/3 cups Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter or margarine, cut into slices
1/2 cup finely chopped pecans
3 to 4 tablespoons cold water
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1 cup evaporated milk
3/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup packed brown sugar
1 cup whipping (heavy) cream
3 tablespoons brown sugar

Steps:

  • Heat oven to 375°F. Mix flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in pecans. Reserve 1/4 cup crumbs for topping; set aside. Sprinkle remaining crumbs with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
  • Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into round 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Roll pastry loosely around rolling pin and transfer to pie plate. Unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
  • Beat pumpkin, eggs, evaporated milk, 3/4 cup granulated sugar, the pumpkin pie spice and 1/2 teaspoon salt in medium bowl with electric mixer on medium speed or mix with wire whisk until smooth. Pour into pastry-lined pie plate.
  • Bake 30 minutes. Mix reserved crumbs with brown sugar in small bowl. Sprinkle over partially baked pie. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours.
  • In chilled small bowl, beat whipping cream and 3 tablespoons brown sugar with electric mixer on high speed until stiff peaks form. Serve pie topped with whipped cream.

Nutrition Facts : Calories 555, Carbohydrate 66 g, Cholesterol 120 mg, Fat 5, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg

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

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

HONEY-PECAN PUMPKIN PIE



Honey-Pecan Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For pecans
6 tablespoons sugar
3 tablespoons honey
3 tablespoons unsalted butter
Pinch of salt
1 cup pecan halves (about 4 ounces)
1 Easy Pastry Dough disk
For filling
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
1/3 cup honey
1 cup whipping cream
4 large eggs
For topping
1 cup chilled whipping cream
2 tablespoons honey

Steps:

  • Make pecans:
  • Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)
  • Make pie:
  • Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.
  • Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.
  • Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)
  • Make topping:
  • Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.

SWEET POTATO PECAN PIE III



Sweet Potato Pecan Pie IIi image

Make and share this Sweet Potato Pecan Pie IIi recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 10

1/4 cup butter
1/2 cup brown sugar
1 cup sweet potato, mashed
3 eggs, slightly beaten
1/3 cup corn syrup
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecans, broken into pieces
1 unbaked pie shell

Steps:

  • Cream the butter and sugar together.
  • Add the sweet potatoes and eggs.
  • Mix well.
  • Combine with syrup, milk, salt, vanilla, and pecans.
  • Line pie pan with the pastry shell.
  • Turn mixture into the pan.
  • Bake for 10 minutes in a 425* oven.
  • After the 10 minutes have expired, reduce heat to 325* and bake for 35 - 45 minutes longer.
  • FOR REGULAR Sweet potato pie: OMIT the pecans and INCREASE the amount of potatoes to 1 1/2 cups.

Nutrition Facts : Calories 3173.7, Fat 202.2, SaturatedFat 57.3, Cholesterol 767.9, Sodium 2793, Carbohydrate 314.9, Fiber 21.1, Sugar 144.9, Protein 45.2

PECAN PUMPKIN PIE



Pecan Pumpkin Pie image

Categories     Egg     Nut     Dessert     Bake     Thanksgiving     Lemon     Pecan     Spice     Pumpkin     Fall     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 21

For pie shell
Pastry dough
For pumpkin filling
3/4 cup canned solid-pack pumpkin
2 tablespoons packed light brown sugar
1 large egg, lightly beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
For pecan layer
3/4 cup light corn syrup
1/2 cup packed light brown sugar
3 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
1/4 teaspoon finely grated fresh lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 1/3 cups pecans (5 1/2 ounces), chopped if desired
Special Equipment
pie weights or raw rice

Steps:

  • Make pie shell:
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
  • While shell chills, put oven rack in middle position and preheat oven to 375°F.
  • Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.
  • Make pumpkin filling:
  • Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
  • Make pecan layer:
  • Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.
  • Assemble and bake pie:
  • Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it. Bake pie until crust is golden and filling is puffed, about 35 minutes. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack. Serve at room temperature.

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From lemonberry.ca
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PUMPKIN PIE WITH PECAN DRIZZLE - LOAVES AND DISHES
2020-07-31 Pour the pie filling into the piecrust (s) and place the pies on a baking sheet. Place the baking sheet on the bottom rack of the oven. Bake for 10 minutes at 450 and then reduce …
From loavesanddishes.net
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PECAN PUMPKIN PIE • THE GOLD LINING GIRL
Pour into prepared crust. In the same large bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining 3/4 cup granulated sugar, and remaining 2 tbsp. melted butter until smooth. …
From thegoldlininggirl.com
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CHOCOLATE PECAN PIE RECIPE WITH COCOA POWDER - THERESCIPES.INFO
Pie Plate 1 Heat oven to 350°F. 2 Stir sugar and cocoa together in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in Add eggs, corn syrup, butter and vanilla; …
From therecipes.info
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PECAN PUMPKIN PIE (IT'S SO GOOD!) - SPEND WITH PENNIES
2014-09-28 Preheat oven to 400°F. Combine pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice. In a separate bowl, combine brown sugar, melted …
From spendwithpennies.com
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CARAMEL PECAN PUMPKIN PIE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com
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PECAN PIE CHEESECAKE RECIPE TASTY - THERESCIPES.INFO
Easy Pecan Pie Cheesecake Recipe | Allrecipes tip www.allrecipes.com. 1 ¼ cups chopped pecans Topping: 1 cup light corn syrup 3 large eggs ¼ cup white sugar 1 teaspoon vanilla …
From therecipes.info
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THE BEST PECAN PUMPKIN PIE RECIPE | LITTLE SPICE JAR
2020-05-17 Bake the pie for 10 minutes. Drop the temperature to 350 degrees F and continue to bake for 45 minutes. After the 45 minutes are up remove the pie from the oven and arrange …
From littlespicejar.com
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Top Asked Questions

How do you add pecans to a pumpkin pie?
Directions. 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. Cinnamon toast-spiked pumpkin in your pie! See how to make a spice mixture for pumpkin pie, muffins, breads, and more.
What are the ingredients in a pumpkin pie recipe?
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.
How do you make a pumpkin and egg pie?
Here's a combination of holiday favorites! 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.
How long to bake a pumpkin pie?
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.

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