Pumpkin Pie Spiced Pecans Recipes
PECAN PUMPKIN PIE I
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
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 PIE SPICED PECANS
My grandmother gave me this recipe. It's so simple and easy to do. It is easily adjusted to make larger quantities, and it's very yummy - a nice reminder of the holidays. These can also be used as garnish for the top of pumpkin pies, on anything with whipped topping, and as an ice cream topping. I think they'll store indefinitely, but honestly, they rarely last past the first day in my house! Enjoy!
Provided by T-Logan
Categories Lunch/Snacks
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Mix nuts in with egg white.
- Add sugar and spices.
- Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required).
- Bake at 250 degrees for 25 minutes.
- Cool on wax paper.
- Store in airtight container.
Nutrition Facts : Calories 851.8, Fat 71.5, SaturatedFat 6.3, Sodium 22.5, Carbohydrate 54.8, Fiber 9.8, Sugar 44.2, Protein 10.6
PUMPKIN PIE SPICED PECANS
I usually make at least two batches of these nuts at a time and package in containers to give as gifts. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 202 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
CANDIED PUMPKIN SPICE PECANS
You'll be tempted to take possession of the bowl and eat up all of these sweet and spicy nuts. Before you know it, they'll be gone! -Julie Puderbaugh, Berwick, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.
Nutrition Facts : Fat 34 g fat (7 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 54 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 3 g fiber, Protein 3 g protein.
PUMPKIN PIE SPICE PECANS
These candied pecans flavored with maple syrup and pumpkin pie spice make a great snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
- In medium bowl, stir all ingredients until well blended. Spread in pan.
- Bake 10 minutes; stir. Bake 10 to 15 minutes longer, stirring every 5 minutes, until toasted. Cool completely, about 30 minutes.
Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
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
CLASSIC PUMPKIN PIE WITH CANDIED PECAN TOPPING
Make and share this Classic Pumpkin Pie with Candied Pecan Topping recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Roll and press crust into 9-inch glass pie plate .
- Do not bake .
- Heat oven to 350°F degrees .
- For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
- Mix well .
- Pour into unbaked pie crust.
- Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
- Do not overbake .
- Cool completely .
- Grease baking sheet lightly with shortening .
- For topping, combine granulated sugar and water in small saucepan .
- Cook and stir on medium heat until sugar dissolves .
- Increase heat .
- Bring to a boil .
- Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
- Stir briskly Spread quickly in thin layer on baking sheet .
- Cool completely Break into pieces .
- Sprinkle around edge of pie .
- (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .
Nutrition Facts : Calories 309.9, Fat 17.2, SaturatedFat 5.1, Cholesterol 72.8, Sodium 232, Carbohydrate 35.8, Fiber 1.8, Sugar 26.8, Protein 6.3
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