Pumpkin Pecan Layer 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

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 10

●1 unbaked 9-inch (4-cup volume) deep-dish pie shell
● 1 cup LIBBY'S® 100% Pure Pumpkin
●1/3 cup granulated sugar
●3 large eggs, divided
●1 teaspoon pumpkin pie spice
●2/3 cup light corn syrup
●1/2 cup granulated sugar
●3 tablespoons butter, melted
●1/2 teaspoon vanilla extract
●1 cup pecan halves

Steps:

  • Preheat oven to 350° F.
  • Combine pumpkin, sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
  • Combine corn syrup, sugar, remaining 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
  • Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.

LAYERED PECAN PUMPKIN PIE



Layered Pecan Pumpkin Pie image

Pecan pumpkin pie combines two popular desserts for both creamy and crunchy textures. Make this recipe for a decadent Thanksgiving treat.

Provided by Donna Elick

Categories     Dessert

Time 5h35m

Number Of Ingredients 18

9 inch deep dish pie
2 large eggs
15 ounce Can of Pumpkin Puree
1 cup evaporated milk
14 ounces sweetened condensed milk
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons cornstarch
3/4 cup light corn syrup
4 tablespoons unsalted sweet cream butter (melted)
1/2 teaspoon kosher salt
2 large eggs (lightly beaten)
1 1/2 cup Chopped Pecans
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 425°F and place the pie dish onto a cookie sheet
  • In a large bowl, combine eggs, pumpkin, milks, salt and spices. Whisk until completely combined.
  • Pour the pumpkin pie mixture into the pie crust.
  • Bake for 15 minutes, then turn the oven down to 350°F and bake for another 50-60 minutes, or until the pie is set around the edges and a knife inserted near the center comes out clean.
  • Allow the pie to cool to room temperature before placing into the fridge to cool, 4 hours to overnight.
  • 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 hour.
  • Once the mixture has thickened and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pumpkin pie.
  • Sprinkle the remaining 1/4 cup of chopped pecans on top.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1, Calories 14275 kcal, Fat 820 g, SaturatedFat 244 g, Carbohydrate 1570 g, Sugar 563 g, Fiber 58 g, Protein 204 g, Cholesterol 984 mg, Sodium 10738 mg

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.

PUMPKIN AND PECAN PIE



Pumpkin and Pecan Pie image

Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned pumpkin
3 eggs, lightly beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
3/4 cup coarsely chopped pecans
About 20 pecan halves
Whipped cream, optional

Steps:

  • In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.

Nutrition Facts :

PUMPKIN-PECAN LAYER CAKE



Pumpkin-Pecan Layer Cake image

Say "hello" to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that's both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that's both whimsical and picture-perfect.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 18

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups packed brown sugar
3 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 cup vegetable oil
1/2 cup toasted chopped pecans
2 packages (8 oz each) cream cheese, softened
1/3 cup butter, softened
1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)
2 teaspoons vanilla
2 2/3 cups powdered sugar
1/8 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
  • In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
  • Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
  • When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 740, Carbohydrate 83 g, Cholesterol 100 mg, Fat 7 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 60 g, TransFat 1 g

APPLE-PUMPKIN-PECAN PIE



Apple-Pumpkin-Pecan Pie image

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

Steps:

  • For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
  • Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
  • Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
  • Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
  • For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. 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.
  • For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
  • Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
  • For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
  • Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
  • Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

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.

PUMPKIN PECAN LAYER PIE



Pumpkin Pecan Layer Pie image

Another recipe from the fall magazine of a local grocery store. Think this might hit the spot for Thanksgiving desert this year. This makes 2 pies.

Provided by PrimQuilter

Categories     Pie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
1 teaspoon pumpkin pie spice
3 large eggs
2 graham cracker pie crust
18 ounces butter pecan cake mix, divided
1 cup pecans, chopped and divided
1 cup butter, melted and divided
1 (16 ounce) container cream cheese frosting
2 cups Cool Whip Lite, thawed

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.

Nutrition Facts : Calories 710.2, Fat 43.4, SaturatedFat 17.2, Cholesterol 102, Sodium 465.9, Carbohydrate 77.7, Fiber 1.7, Sugar 59.9, Protein 6.9

PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/3 cup pecans, finely chopped
1/3 cup brown sugar, packed
3 tablespoons butter, softened
1 (10 inch) unbaked pastry shells
3 eggs, lightly beaten
1/2 cup brown sugar, packed
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (16 ounce) can pumpkin
1 1/2 cups half-and-half cream
additional chopped pecans (optional)

Steps:

  • Combine the pecans, sugar and butter; press into the bottom of pie shell.
  • Prick sides of pastry with a fork.
  • Bake at 450°F for 10 minutes; cool for 5 minutes.
  • Combine first eight filling ingredients; stir in pumpkin.
  • Gradually add cream.
  • Pour into pie shell.
  • If desired, sprinkle chopped pecans on top.
  • Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
  • Cool completely.
  • Store in the refrigerator.

Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5

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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2021-04-11 In a small bowl, combine 1 egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread the mixture inside the pie crust. In a medium bowl, beat the remaining two eggs slightly. Stir in the corn syrup and remaining 2/3 cup sugar, melted butter, and vanilla; stir until well blended. Stir in pecans.
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PUMPKIN BOURBON PECAN PIE RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat the oven to 350 degrees, spray a 9" pie plate with non-stick spray, lay your pie crust in your pie plate, line with foil, fill with dry beans and blind bake for 15 minutes, remove from the oven, remove the beans and foil and set aside. 2) In a bowl, whisk together all the ingredients for the pumpkin layer, add to the ...
From laurainthekitchen.com


PECAN PUMPKIN RECIPE - THERESCIPES.INFO
Blend in pumpkin. Gradually add milk; mix well. Step 2 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. Step 3
From therecipes.info


PUMPKIN PECAN PIE - SPICY SOUTHERN KITCHEN
2020-11-16 Preheat oven to 375 degrees. Remove the pie crust from the freezer and discard the plastic wrap. Line the pie crust with parchment paper and fill with either pie weights or dried beans. Bake for 15 minutes. Let cool 5 minutes and then remove parchment paper and weights. Reduce oven temperature to 350 degrees.
From spicysouthernkitchen.com


PECAN PUMPKIN PIE • THE GOLD LINING GIRL
2 cups chopped pecans whipped cream for garnish Instructions Unroll pie crust and adjust to fit a 9-inch deep dish pie plate. Scallop or crimp the edges. In a large bowl, whisk together pumpkin, 2 eggs, brown sugar, 2 tbsp. granulated sugar, 3 tbsp. melted butter, pumpkin pie spice, cinnamon, and nutmeg until smooth. Pour into prepared crust.
From thegoldlininggirl.com


EASY PUMPKIN PECAN PIE - ALL THE HEALTHY THINGS
2021-10-16 Method. Preheat oven to 350 degrees. Make the pumpkin filling: Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined. Make the pecan topping: Add the chopped pecans, egg white, brown sugar, maple syrup, vanilla extract, and salt to a …
From allthehealthythings.com


DOUBLE LAYER PECAN PUMPKIN PIE RECIPE - BAKERRECIPES.COM
2004-02-26 What Makes This Double Layer Pecan Pumpkin Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Layer Pecan Pumpkin Pie. Ready to make this Double Layer Pecan Pumpkin Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for …
From bakerrecipes.com


PUMPKIN PECAN LAYER CAKE - THERESCIPES.INFO
Pumpkin Pecan Layer Cake with Cream Cheese Frosting hot www.biltmoreshop.com. Cake Position rack in center of oven and preheat to 350°F. Butter two 8-inch-diameter cake pans with 1½-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer ...
From therecipes.info


LAYERED PUMPKIN LUSH | NORINE'S NEST
2016-11-23 Preheat oven to 350°. In a medium bowl, combine flour, butter, and 3/4 cup of pecans. Press mixture into the bottom of a sprayed 9 x 13 baking dish. Bake for 15 minutes. Allow to cool completely. In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
From norinesnest.com


LAYERED PIE RECIPES | ROUND UP | THE BEST BLOG RECIPES
2021-09-07 An Oreo cookie crust is filled with a mixture of whipped cream, cream cheese, peppermints, and powdered sugar. It’s topped with a light, fluffy layer of Cool Whip and more crushed peppermints. Delicious. 13. No Bake Layered Pumpkin Spice Jello Pie.
From thebestblogrecipes.com


GINGERSNAP AND PECAN LAYERED PUMPKIN PIE RECIPE
2015-11-02 Preheat the oven to 350 degrees; Line a pie plate with the refrigerated pie crust; Fold and crimp the edges over; In a large bowl, mix the gingersnaps, pecans, powdered sugar and 1/4 cup of melted butter
From kidfriendlythingstodo.com


PUMPKIN PECAN PIE - AVERIE COOKS
Mix together all the topping ingredients with a spoon in another bowl, spread it over the pumpkin filling layer, and bake the pie covered for 30 minutes. Uncover and bake for 25 minutes more. Check for doneness and if it’s not done, bake it another 5 minutes, or until it is done.
From averiecooks.com


LAYERED PUMPKIN PECAN PIE RECIPE! — BUNS IN MY OVEN
2020-09-14 Pour in the pie shell. Make the pecan layer: Stir together eggs, corn syrup, brown sugar, butter, and vanilla until smooth. Stir in pecans. Pour over the pumpkin layer. Bake: This will bake for 50 minutes or until a knife inserted in the center comes out clean.
From bunsinmyoven.com


PUMPKIN PECAN LAYER PIE | RECIPE | PUMPKIN PECAN, DESERT RECIPES ...
Nov 2, 2012 - Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply …
From pinterest.ca


PUMPKIN PECAN PIE RECIPE - SWEETPHI
2020-11-05 How do I bake this pie? Preheat oven to 450.; In a large bowl combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice.Mix with a hand mixer or mix very well with a spoon.; Pour pumpkin mixture into pie crusts.; Bake pumpkin pies for 10 minutes while you make your pecan pie topping.; Make pecan pie topping.In a bowl, combine …
From sweetphi.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. Trim crust to 1/2 inch from edge of pan; crimp or flute edge.
From landolakes.com


CLASSIC PUMPKIN PECAN PIE - CLASSIC-RECIPES
2021-05-30 In another bowl, whisk the remaining 2 eggs lightly. Add the corn syrup, melted butter, vanilla, and the remaining 2/3 cup of granulated sugar. Blend thoroughly and then stir in the chopped pecans. Spoon the pecan filling evenly over the pumpkin layer. Bake the pie for about 50 to 55 minutes, or until it is set. If the edge of the crust looks ...
From classic-recipes.com


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