Pecan Pumpkin Pie Recipes

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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

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

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-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

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 :

IMPOSSIBLY EASY PUMPKIN-PECAN PIE



Impossibly Easy Pumpkin-Pecan Pie image

Why wait for a special occasion when serving homemade pie is this easy and delicious?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 12

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups Cool Whip frozen whipped topping, thawed
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
  • Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

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.

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.

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.

MAPLE PECAN PUMPKIN PIE



Maple Pecan Pumpkin Pie image

A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 single crust pie pastry
16 ounces pumpkin
1/4 cup sugar
2 eggs, slightly beaten
1 cup whipped cream
1/2 cup pure maple syrup or 1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecan halves
2 tablespoons pure maple syrup or 2 tablespoons maple syrup
1/2 cup whipping cream
1 tablespoon pure maple syrup or 1 tablespoon maple syrup

Steps:

  • heat oven to 375*F.
  • line a 9" pie pan with pastry, crimp or flute crust, set aside.
  • in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
  • pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
  • remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
  • arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
  • in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
  • gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
  • serve pie with whipped cream.

CARAMEL-PECAN PUMPKIN PIE



Caramel-Pecan Pumpkin Pie image

Make and share this Caramel-Pecan Pumpkin Pie recipe from Food.com.

Provided by tasb395

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 pastry for single-crust pie
2 eggs, slightly beaten
15 ounces canned pumpkin
1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon lemon peel, finely shredded
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons butter, softened

Steps:

  • Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
  • In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
  • Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
  • Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. 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.
  • I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

Nutrition Facts : Calories 367.4, Fat 17.9, SaturatedFat 5.2, Cholesterol 63.3, Sodium 374, Carbohydrate 49.5, Fiber 2.8, Sugar 34.3, Protein 4.6

PUMPKIN-PECAN PIE



Pumpkin-Pecan Pie image

This Pumpkin-Pecan Pie is two classic Thanksgiving desserts unexpectedly -- and deliciously -- combined.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 14

1/2 recipe Pate Brisee for Sweet Potato Pie
1 15 1/2-ounce can pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
3/4 cup plus 1 tablespoon heavy cream
1/2 cup milk
1/4 cup bourbon
2/3 cup packed dark-brown sugar
3 tablespoons melted butter
1 cup coarsely chopped pecans, halves for garnish
Whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Remove dough from refrigerator, and place between two pieces of plastic wrap. Roll out to a 12-inch round. Remove and discard plastic, and fit dough into a 9-inch pyrex or ceramic pie plate; trim dough evenly along outside edge, leaving about a 1/2-inch overhang all around. Crimp edge, as desired. Prick the bottom of the dough all over with a fork. Place in the freezer until firm, about 15 minutes.
  • Remove from freezer, and line with parchment paper or aluminum foil. Fill with pie weights or dried beans, and bake until edges are starting to turn golden, about 15 minutes. Remove paper and weights, and continue baking until center is lightly browned, about 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees.
  • Meanwhile, in a large bowl, combine pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, 3/4 cup cream, milk, and bourbon; whisk until well combined.
  • Fill prepared pie shell with pumpkin mixture, and return to oven. Bake until the filling is set around the edges but still slightly soft in the center, about 55 minutes. Remove from oven; let cool. The filling will continue to firm as it cools.
  • Heat broiler. In a small bowl, combine the brown sugar, melted butter, remaining the tablespoon cream, and chopped pecans. Sprinkle mixture evenly over top of pie. Arrange the pecan halves on top, in a circle near the edge.
  • Place pie under broiler just until topping begins to bubble, being careful not to let the nuts burn. Transfer to a wire rack to cool slightly. Serve with whipped cream or ice cream, as desired.

PUMPKIN PECAN-PRALINE PIE



Pumpkin Pecan-Praline Pie image

This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes One 9-Inch Pie

Number Of Ingredients 13

All-purpose flour, for work surface
Flaky Pie Dough for Pumpkin Pecan-Praline Pie
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound Pumpkin Puree for Pumpkin Pecan-Praline Pie
1 cup heavy cream
Pecan-Praline

Steps:

  • On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
  • Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
  • Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
  • In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
  • Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

More about "pecan pumpkin pie recipes"

PUMPKIN PECAN PIE {THE BEST PIE!} - WELLPLATED.COM
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2015-11-02 Preheat the oven to 425 degrees F. Prepare the whole wheat pie crust according to the recipe directions. Roll out half of the recipe (enough for …
From wellplated.com
Reviews 37
Category Dessert
Cuisine American
Estimated Reading Time 7 mins
  • Place one rack in the bottom of your oven and one rack in the center. Preheat the oven to 425 degrees F.
  • Prepare the whole wheat pie crust according to the recipe directions. Roll out half of the recipe (enough for 1 crust) and fit it into a regular (not deep dish) 9-inch pie dish that is at least 1 1/4-inches deep. Crimp the edges, leaving the crimp tall. Place the crust in the refrigerator while you prepare the filling. Leave the second half of the pie crust in the refrigerator for later.
  • Make the pecan topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Set aside.
  • Make the pumpkin filling: In a large bowl, stir together all of the ingredients—the pumpkin puree, eggs, half and half, maple syrup, butter, cinnamon, ginger, nutmeg, and salt—until smooth.


PECAN-PUMPKIN CREAM PIE RECIPE - JOANNE CHANG
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Preheat oven to 350°F. Stir together granulated sugar and 1/4 cup water in a medium saucepan. Using a pastry brush dipped in water, brush off any sugar clinging to sides of pan.
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PUMPKIN PECAN CRUNCH PIE - HOUSE & HOME
pumpkin-pecan-crunch-pie-house-home image
2015-09-08 Crust. 1 1⁄4 cups all-purpose flour, sifted, plus more for rolling; 1 tbsp granulated sugar; 1⁄4 tsp salt; 6 tbsp unsalted butter, cold, grated; 2 tbsp vegetable shortening, cold
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PECAN PUMPKIN PIE RECIPE | LANG VINEYARDS
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2020-10-08 Pecan Pumpkin Pie Recipe. Ingredients: 3 Eggs 1 Can of Pumpkin Puree 1 Cup of Brown Sugar 1/2 Cup of Corn Syrup 1/3 Cup of Melted Butter 1 Cup Whole or Chopped Pecans 1 Tsp Vanilla 1/2 Tsp Cinnamon 1/2 …
From langvineyards.ca


PUMPKIN PECAN PIE - THE SPRUCE EATS
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2021-04-11 Gather the ingredients. Preheat oven to 350 F (180 C/Gas 4). If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet. Or use the recipe below for a food …
From thespruceeats.com


PECAN-PUMPKIN PIE RECIPE - PILLSBURY.COM
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In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer. Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out …
From pillsbury.com


CLASSIC PUMPKIN PIE WITH PECAN PRALINE SAUCE – SMITTEN …
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2014-11-17 Heat oven: To 400°F (205°C). Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop …
From smittenkitchen.com


PUMPKIN PECAN PIE RECIPE | EATINGWELL
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To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until light brown, 30 seconds to 1 minute.
From eatingwell.com


PUMPKIN-PECAN PIE | RECIPE - RACHAEL RAY SHOW
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Place chilled pie dough into a 9-inch pie pan. Prick the bottom of the pie crust with a fork and place into the oven to pre-bake for 10 minutes. Remove the crust and lower oven to 350°F. In a medium bowl, mix together pumpkin purée, …
From rachaelrayshow.com


PECAN PUMPKIN PIE RECIPE | BON APPéTIT
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2019-10-15 Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges and any loose bits. Dust surface and dough lightly with flour to keep dough from sticking.
From bonappetit.com


MAPLE PECAN PUMPKIN PIE RECIPE | LAND O’LAKES
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STEP 1. Heat oven to 375°F. STEP 2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
From landolakes.com


SOUTHERN CLASSIC PUMPKIN PECAN PIE RECIPE - PAULA DEEN
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Directions. Preheat oven to 350 °F. With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or …
From pauladeen.com


PECAN PUMPKIN PIE | CANADIAN LIVING
2005-07-14 Method. In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, butter, vanilla, cinnamon, nutmeg and salt ; process until blended. Pour into pie shell. Arrange pecans in concentric circles over filling. Bake in 350°F (180°C) oven for 45 minutes or until tester inserted in centre comes out clean.
From canadianliving.com


PECAN PUMPKIN PIE RECIPE - BAKERRECIPES.COM
2007-06-09 The best delicious Pecan Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pecan Pumpkin Pie recipe today! Hello my friends, this Pecan Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pecan Pumpkin Pie is amazingly delicious, and addictive ...
From bakerrecipes.com


PUMPKIN PECAN PIE - AVERIE COOKS
Get the crust in the pie pan, brush it with an egg wash, cover with foil, add dried beans to weight it down, and bake it for 15 minutes at 425F.This is blind baking a pie crust.
From averiecooks.com


30 BEST PECAN PIE RECIPES - PARADE: ENTERTAINMENT, RECIPES, HEALTH ...
2 days ago The slab pie recipe starts with a pecan pie base, then each quarter section is topped with either sliced apple and cinnamon, cranberries and orange zest, white and dark chocolate chunks or more ...
From parade.com


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 butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside. Divide the pumpkin mixture evenly between the two pie shells and place in the oven for 15 minutes.
From spendwithpennies.com


PECAN PUMPKIN PIE – MY ROI LIST
2022-07-26 The pecan pie layer elevates the pumpkin pie layer, and the pumpkin layer tames the richness of the pecan layer. If you want my honest opinion, I think this hybrid pie is so much better than either of the originals. Kind of like how a Golden Doodle is way better than a regular old Poodle (sorry poodle owners, but you know I’m right). This pie ...
From myroilist.com


PUMPKIN AND PECAN PIE RECIPE | LAND O’LAKES
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Refrigerate while preparing fillings.
From landolakes.com


THE BEST PUMPKIN PECAN PIE - SIZZLING EATS
2022-01-08 Add all the pumpkin layer ingredients into a bowl and whisk until smooth. Pour it into the pie crust bottom. 1 cup pumpkin puree, 1 large egg, ⅓ cup granulated sugar, 1 teaspoon pumpkin pie spice. Add all the pecan pie layer ingredients into a bowl and mix until combined. Pour it over the top of the pumpkin layer.
From sizzlingeats.com


PUMPKIN PECAN PIE - CHELSEA'S MESSY APRON
2016-11-01 In a small bowl, whisk together the egg and milk and brush that lightly over the edges of the crust. Pour the filling into the pie crust. Tap a few times to release extra air. Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.
From chelseasmessyapron.com


PECAN PUMPKIN PIE RECIPE WITH BUTTERY FLAKY CRUST
2017-11-20 Pecan filling. For the buttery flakey crust. Pecan pumpkin pie filling. In a large bowl combine flour, sugar and salt. Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas. Add in Crisco and with your hands combine. It should resemble course crumbs.
From sugarandcharm.com


PECAN PIE ICE CREAM RECIPE - EASY HOMEMADE ICE CREAM
2022-07-30 How to make Pecan Pie Ice Cream: Melt the butter slowly. In a small saucepan over medium heat, add the butter and melt it. Then continue to heat, stirring constantly until the butter is slightly brown. Then add in the brown sugar and salt corn syrup. Bring the mixture to a boil. Whisk together and bring the mixture to a low boil stirring ...
From dessertsonadime.com


PUMPKIN PIE PECAN BUTTER - DAILY DISH RECIPES | CREAMY & DECADENT
2019-10-04 Once slightly cooled and able to be handled, place the roasted pecans in a high quality blender. I have a Ninja and it worked perfectly. Blend the nuts until smooth. This took me about 5 minutes or so, scraping the sides down with a spatula. Once smooth, add in the brown sugar and pumpkin pie spice.
From dailydishrecipes.com


BEST APPLE-PUMPKIN-PECAN PIE RECIPES - FOOD NETWORK CANADA
2016-12-06 Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch. Step 6. Meanwhile, peel, core and cut the apples into 1/4-inch slices.
From foodnetwork.ca


PECAN PUMPKIN PIE RECIPE | WILTON
Get the best of both with this delicious pumpkin pecan pie recipe. Start with our tasty Flaky Pie Dough recipe (or use your favorite store-bought variety), then add a layer of creamy pumpkin pie filling. Top it off with a sweet and crunchy pecan topping for the ultimate Thanksgiving dessert! Serve with a dollop of fresh whipped cream for the ...
From wilton.com


ABSOLUTELY AMAZING PUMPKIN PIE - TASTES BETTER FROM SCRATCH
2019-10-26 How to make the best pumpkin pie: 1. Mix eggs and pumpkin, then sugar and spices. Beat the eggs and canned pumpkin puree together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to the pumpkin mixture. 2. Gradually stir in evaporated milk.
From tastesbetterfromscratch.com


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. Stir in pecans. Carefully pour mixture over pumpkin layer. Bake at 350 degrees for 70-80 minutes, or until center appears set.
From thegoldlininggirl.com


LAYERED PECAN PUMPKIN PIE - THE SLOW ROASTED ITALIAN
2020-10-13 Combine the sugars, corn starch, corn syrup, butter, salt, and eggs in a medium saucepan. Stir until combined. Bring to a boil. Remove from heat and stir in 1 1/2 cups of the pecans (reserve 1/4 cup for garnishing) and vanilla. Pour the pecan pie mixture into a bowl. Let the mixture cool on the counter for 10 minutes and then refrigerate for 1 ...
From theslowroasteditalian.com


PECAN PRALINE PUMPKIN PIE - SALLY'S BAKING ADDICTION
2019-11-01 Cover cooled crust tightly and refrigerate until ready to fill. Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk together in a large bowl until completely combined and smooth. If desired, you can use an electric mixer for this step.
From sallysbakingaddiction.com


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 the pecans on tip as desired. Continue to bake for 15 more minutes. Remove the pie from the oven and place on a wire cooling rack.
From littlespicejar.com


PECAN PUMPKIN PIE RECIPE | RECIPES.NET
2022-03-25 Preheat the oven to 400 degrees F. Combine the pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice. In a separate bowl, combine the brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans.
From recipes.net


PUMPKIN PECAN PIE RECIPE | MYRECIPES
Preheat oven to 400°. Combine eggs, brown sugar, and corn syrup in a large bowl, and whisk until thoroughly blended. Stir in granulated sugar and next 3 ingredients.
From myrecipes.com


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