Pumpkin Pecan Pie Ii 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.

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



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 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

MILE-HIGH PUMPKIN-PECAN PIE



Mile-High Pumpkin-Pecan Pie image

If you can't decide between pecan and pumpkin pie, then you'll appreciate our solution. This instant classic is so impressive and irresistible, you'll want to make it again next year (if not sooner).

Provided by Martha Stewart

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

Time 2h30m

Number Of Ingredients 15

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 tablespoons granulated sugar
1 teaspoon fine salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 1/4 cups light-brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs, lightly beaten
1 can (29 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1-2 cups pecan halves

Steps:

  • Make the crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add 1/4 cup ice water in a steady stream, pulsing until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 tablespoon at a time). Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 2 days).
  • Preheat oven to 400 degrees. On a lightly floured surface, roll out dough just over 1/8 inch thick. Transfer to a 9-inch springform pan, adjusting dough as needed to fit flat against bottom and sides. Trim dough, leaving a 1 1/2-inch overhang (reserve scraps); freeze 15 minutes. Line dough with a double layer of parchment and fill with pie weights or dried beans. Bake on a rimmed baking sheet 30 minutes. Carefully remove parchment and weights; use reserved scraps to patch any holes in crust. Bake until deep golden, 30 minutes; cover edge with foil if overbrowning.
  • Meanwhile, make filling: In a large bowl, whisk together brown sugar, salt, cinnamon, and nutmeg. Whisk in eggs, then pumpkin, until smooth. Slowly whisk in milk, cream, and vanilla. Reduce oven temperature to 350 degrees. With edge covered with foil, pour all but 1 cup filling into crust, return to oven, and carefully add remaining cup filling; bake 1 hour. Remove pie from oven and top with pecans. Bake until filling is just set but slightly wobbly in center, 20 to 25 minutes more. Let cool completely on a wire rack, about 3 hours. With a serrated knife, cut off overhang and unmold.

Nutrition Facts : Calories 494 g, Fat 29 g, Fiber 4 g, Protein 9 g, SaturatedFat 14 g

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

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