Pumpkin Pecan Tart Recipes

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PUMPKIN TART WITH PECAN CRUST



Pumpkin Tart With Pecan Crust image

My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.

Provided by Jen

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 16

¾ cup pecan halves
¾ cup rolled oats
¾ cup whole wheat pastry flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
¼ cup arrowroot powder
1 (15 ounce) can pumpkin puree
½ cup real maple syrup
1 tablespoon grated fresh ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves

Steps:

  • Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  • Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  • Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  • Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  • Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g

PUMPKIN-PECAN TART



Pumpkin-Pecan Tart image

Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.

Provided by Martha Stewart

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

Yield Makes one 11-inch round tart

Number Of Ingredients 15

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1 egg white, lightly beaten
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Sweetened whipped cream, for serving

Steps:

  • Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
  • Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
  • Increase oven temperature to 425 degrees.
  • Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
  • Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
  • Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

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.

UPSIDE-DOWN PUMPKIN PECAN TARTS



Upside-Down Pumpkin Pecan Tarts image

These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. -Darlene Buerger, Peoria, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 tarts.

Number Of Ingredients 13

1-1/4 cups melted butter, divided
1/3 cup packed brown sugar
1/4 cup maple syrup
1/2 cup chopped pecans
12 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
36 sheets phyllo dough (14x9-inch size)
Optional: Whipped cream and additional pumpkin pie spice

Steps:

  • Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.

Nutrition Facts : Calories 487 calories, Fat 34g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.

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

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 TART WITH PECAN CRUST



Pumpkin Tart With Pecan Crust image

This is a variation on a vegan pumpkin tart that I recieved in an email. I use the sugar free maple syrup because I'm diabetic but if you are able do use real maple syrup.

Provided by Mysterygirl

Categories     Tarts

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup applesauce
3 tablespoons sugar-free maple syrup
1 cup skim milk
1/4 cup cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup sugar-free maple syrup
1/2 teaspoon salt
1 3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 9 inch pie plate.
  • Spread nuts over a baking pan.
  • Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
  • Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
  • Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
  • Mix into dry ingredients to form a soft dough.
  • Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  • Using a whisk, dissolve the cornstarch in the milk.
  • Add pumpkin, 1/2 cup maple syrup, salt and spices.
  • Blend until smooth.
  • Pour filling into crust, and smooth the top.
  • Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack.
  • Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 180.9, Fat 7.6, SaturatedFat 0.8, Cholesterol 0.6, Sodium 187.1, Carbohydrate 25.3, Fiber 3.5, Sugar 1.3, Protein 5.4

VEGAN PUMPKIN TART WITH PECAN CRUST



Vegan Pumpkin Tart With Pecan Crust image

A tart with the traditional pumpkin smells and tastes but with a distinctive vegan touch! This recipe was adapted from a popular weight loss tracking website's newsletter.

Provided by lauralie41

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soymilk
1/4 cup arrowroot or 1/4 cup cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon ginger, grated fresh
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
  • In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
  • Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
  • Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.

Nutrition Facts : Calories 311, Fat 14.9, SaturatedFat 1.3, Sodium 185.1, Carbohydrate 42.7, Fiber 3.9, Sugar 18.9, Protein 5

CARAMELIZED PECAN PUMPKIN TART



Caramelized Pecan Pumpkin Tart image

This pumpkin pie is sooooo good. The caramelized pecans give a sweet crunch contrast to the spicy/creamy filling.

Provided by evelynathens

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup finely chopped pecans
1 sour cream pie crust (Sour Cream Pie Crust Dough)
2 cups pumpkin puree
2 large eggs
1/2 cup packed golden brown sugar
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 2/3 cups light cream
1 teaspoon vanilla extract
2/3 cup firmly-packed brown sugar
1/2 cup chopped pecans
3 tablespoons butter
1 cup chilled whipping cream, whipped to peaks

Steps:

  • For crust: Sprinkle ½ of pecans onto lightly-floured surface. Place pie crust disk atop pecans and sprinkle with remaining pecans. Roll out to 1/8 inch thick round. Transfer to 9 inch in diameter tart pan with removable bottom. Gently press into place. Trim and finish edges. Refrigerate 30 minutes.
  • For filling: Preheat oven to 400°F Whisk pumpkin, eggs, both sugars and spices in bowl to blend. Stir in cream and vanilla extract.
  • Place tart pan on rimmed cookie sheet. Pour filling into pan. Bake 45 minutes, or until filling is set.
  • Cool on rack. Refrigerate until cold, about 2 hours. (can be prepared up to 6 hours ahead to this point).
  • For topping: Combine sugar and pecans. Cut in butter until mixture resembles coarse meal. Preheat broiler. Sprinkle topping evenly over tart. Broil until sugar melts and bubbles, watching carefully, about 1 minute. Cool 15 minutes.
  • Serve with whipped cream.

Nutrition Facts : Calories 773.5, Fat 54.9, SaturatedFat 24.7, Cholesterol 184.1, Sodium 277.1, Carbohydrate 66.5, Fiber 3, Sugar 45, Protein 8.3

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.

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From littlebitsof.com


SPICED PUMPKIN TART - SALLY'S BAKING ADDICTION
2021-11-09 This pumpkin tart combines a pecan pastry crust and simple pumpkin pie filling. Though the 9-inch tart has 8 servings similar to traditional pumpkin pie, the slices are thinner so the tart bakes and cools quicker. If you crave flavorful pumpkin treats, you’ll enjoy this generously spiced filling with cinnamon, ginger, nutmeg, cloves, and a touch a black pepper for bold robust flavor.
From sallysbakingaddiction.com


PUMPKIN CUSTARD TART WITH PECAN CRUST | WHAT'S COOKIN' ITALIAN …
2019-10-03 Crust Directions: Place everything except butter, in a food processor and blend together. Mix the butter with the pecan crumb mixture. Line the greased removable bottom tart pan with this pecan mixture into the pan. Bake for 10 minutes and cool. In the meantime make the filling.
From whatscookinitalianstylecuisine.com


PUMPKIN PECAN TARTS RECIPE | RECIPELAND
Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool. For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist.
From recipeland.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 & BUTTER TART PIE RECIPE | DR. OETKER
Prepare butter tart filling according to package directions. Stir in pecans. 4. Spoon pumpkin filling mixture into prepared pie crust; smooth top. Carefully spoon butter tart mixture over top. 5. Place pie on parchment paper–lined baking sheet. Bake for 45 to 60 minutes or until filling is set around edges. Let cool completely on rack.
From oetker.ca


KETO PUMPKIN PECAN TARTS – LOW CARB THANKSGIVING DESSERT RECIPE
2020-10-13 Instructions. Preheat the oven to 350°F and combine your crust ingredients in a bowl. Mix thoroughly and then press into your mini tartlet pans. We used 4.5 inch pans and got 2 tarts from this recipe. Let the tart crusts prebake in the oven for about 10 …
From tasteaholics.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 mixing bowl.
From allthehealthythings.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 …
From chelseasmessyapron.com


CLASSIC PUMPKIN TART WITH PECAN PRALINE TOPPING
Place tart back on baking sheet and reheat in a 325 F (170 C) oven for about 10 minutes, or until warmed through and pastry is crisp. Garnish edges of tart with pecan topping and top with whipped cream. Drizzle whipped cream with some of the warm pecan topping. Serve …
From bcliquorstores.com


PUMPKIN, PECAN & BUTTER TART PIE | RECIPE - PINTEREST
This no-bake pumpkin pie is a great twist on the classic pumpkin pie. It features a graham cracker crust filled with perfect layers of pumpkin pie filling, spices, cream cheese, Cool Whip and vanilla pudding. Plus, since it’s no-bake, it’s quick and easy to make.
From pinterest.ca


PUMPKIN PECAN TARTS RECIPE - BAKERRECIPES.COM
2004-09-02 What Makes This Pumpkin Pecan Tarts Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pecan Tarts. Ready to make this Pumpkin Pecan Tarts Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over ...
From bakerrecipes.com


PUMPKIN PECAN TART - LOW CARB AND BEAUTIFUL FOR …
2018-10-02 Cream the pumpkin puree, eggs and cream cheese together with the pumpkin spices into a smooth and creamy mixture. When you smooth the Pumpkin Cheesecake filling into the cooled tart shell you want to use the back of a smooth spatula and smooth as much as possible. THE TOPPING. While the Pumpkin Pecan Tart is baking you can chop the pecans and set aside. When the tart is …
From thekelliekitchen.com


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