Pumpkin Puree For Pumpkin Pecan Praline Pie Recipes

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PRALINE PUMPKIN PECAN PIE



Praline Pumpkin Pecan Pie image

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 21

1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 tablespoon white vinegar
1 cup coarsely chopped pecans
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.

PECAN PRALINE PUMPKIN PIE



Pecan Praline Pumpkin Pie image

This pecan praline pumpkin pie combines flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. For recipe success, read my recipe notes and watch the helpful video tutorial above before you begin.

Provided by Sally

Categories     Dessert

Time 7h10m

Number Of Ingredients 18

1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
one 15oz can (about 2 cups; 425g) pumpkin puree*
2 large eggs
1 cup (200g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
2/3 cup (160ml) heavy cream*
1/3 cup (80ml) whole milk*
1 cup (130g) finely chopped pecans
1/2 cup (100g) packed light or dark brown sugar
2 Tablespoons (30g) honey*
for garnish: sea salt and whipped cream

Steps:

  • For best success, read the recipe in full before beginning.
  • I like to make sure my pie dough is prepared before I begin making pecan praline pumpkin pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
  • Preheat oven to 375°F (190°C).
  • Bake the cold pie crust (with weights!) for 12 minutes. Remove from the oven and cool for a few minutes as you prepare the filling. You can pre-bake the crust up to 3 days ahead of time. 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.
  • Remove pie weights (and parchment) from crust. Pour filling into warm crust. Brush edges with egg wash. Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
  • Remove pie from the oven and add the topping. I like to make the topping as the pie bakes so I have it ready. Using a fork, mix the pecans and brown sugar together. Drizzle in the honey and mix until combined. Spoon on top of the pie, then *very* gently press it down with a spoon or fork so it sticks on the filling.
  • Return pie to the oven and bake for an additional 15 minutes. Use a pie crust shield to protect the crust from over-browning, if needed.
  • Remove the pie from the oven and place on a wire rack to cool completely, at least 3-4 hours. If not serving right away, cover cooled pie and store at room temperature for 1 day or in the refrigerator for up to 2 days.
  • Serve room temperature or cold with a sprinkle of sea salt and whipped cream. I used Ateco 849 piping tip for the whipped cream, but you can just use a spoon to top each slice with a dollop.
  • Cover and store leftover pie in the refrigerator for up to 5 days.

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.

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

VANILLA PRALINE PUMPKIN PIE



Vanilla Praline Pumpkin Pie image

Full of vanilla flavor and topped with a perfectly sweet, wonderfully crunchy pecan topping, this pumpkin pie is out-of-this-world. It even won over a pumpkin pie hater!

Provided by Kare for Kitchen Treaty

Time 1h50m

Number Of Ingredients 21

1 pre-baked pie crust (cooled)
1 cup canned pumpkin puree (not pumpkin pie mix)
1 cup fresh pumpkin puree
2 tablespoons sour cream
5 tablespoons lightly packed light brown sugar
2 tablespoons pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 tablespoons all-purpose flour
3 eggs
1/2 cup buttermilk
1/4 cup half and half
1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped plus 1 teaspoon vanilla extract)
1 egg
1/4 cup light brown sugar (lightly packed)
2 tablespoons pure maple syrup
2 teaspoons vanilla bean paste (or 1/2 vanilla bean, seeds scraped plus 1/2 teaspoon vanilla extract)
1 tablespoon unsalted butter (melted)
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 325 degrees Fahrenheit. Place pre-baked pie shell on a lined baking sheet to catch any spills.
  • In a large bowl, whisk together the pumpkin purees and sour cream. Whisk in the brown sugar, maple syrup, cinnamon, salt, nutmeg, cloves, and flour.
  • Add the eggs and whisk until smooth, then whisk in the buttermilk, half and half, and vanilla bean paste.
  • Pour filling into pie crust. Bake on the center rack of the oven for 50 - 60 minutes, or until the center of the pie is just set (no longer jiggly).
  • Remove the pie from the oven, but leave the oven on.
  • In a small bowl, combine all the topping ingredients. Very gently spoon the pecan praline topping over the top of the pie. Do not press.
  • Return to the oven and bake for another 20-25 minutes until the top is set and golden.
  • Let pie cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.

PRALINE PUMPKIN PIE II



Praline Pumpkin Pie II image

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

Provided by MFDay

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
⅓ cup ground pecans
⅓ cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
⅔ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 cup light cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  • In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g

PRALINE PUMPKIN PIE I



Praline Pumpkin Pie I image

This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.

Provided by Loye Schulthess

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 13

4 tablespoons butter
⅓ cup packed brown sugar
½ cup chopped pecans
1 (9 inch) pie crust, baked
⅔ (3 ounce) package egg custard mix
⅓ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅔ cup evaporated milk
⅔ cup milk
1 (15 ounce) can pumpkin puree

Steps:

  • Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
  • Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
  • Pour pumpkin custard filling into pie shell, and chill until firm.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g

PUMPKIN PUREE FOR PUMPKIN PECAN-PRALINE PIE



Pumpkin Puree for Pumpkin Pecan-Praline Pie image

This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Yield Makes 1 1/2 pounds

Number Of Ingredients 1

7 to 8 pounds Long Island Cheese or sugar pumpkins, washed and stems removed

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
  • When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
  • Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

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.

PRALINE PUMPKIN PIE (PAULA DEEN)



Praline Pumpkin Pie (Paula Deen) image

If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).

Provided by SharleneW

Categories     Pie

Time 1h

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons butter, softened
1 (9 inch) unbaked pie shells
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400°F.
  • Blend pecans with 1/3 cup brown sugar and softened butter.
  • Press gently with back of a spoon into bottom of unbaked pie shell.
  • Blend all remaining ingredients except egg whites and granulated sugar.
  • Pour into pie shell.
  • Bake for about 50 minutes.
  • Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  • Return to 425°F oven just to brown meringue.
  • Chill and serve cold.

Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7

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 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

PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup packed brown 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 can (15 ounces) solid-pack pumpkin
1-1/2 cups half-and-half cream
Additional chopped pecans, optional

Steps:

  • In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PRALINE-PUMPKIN PIE



Praline-Pumpkin Pie image

Provided by Marian Burros

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 12

1/3 cup praline paste (available at fancy food shops)
1 1/3 cups sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon ground clove
2 teaspoons kosher salt
3 eggs
1 29-ounce can pumpkin puree
1 cup whole milk (do not use low-fat)
1 cup heavy cream
2 unbaked 9-inch pie shells

Steps:

  • Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
  • Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
  • Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 26 grams, TransFat 0 grams

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

PUMPKIN PIE WITH PECAN PRALINE TOPPING



Pumpkin Pie With Pecan Praline Topping image

Make and share this Pumpkin Pie With Pecan Praline Topping recipe from Food.com.

Provided by darcimal79

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 22

1 1/2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/3 cup cold buttermilk
2 cups canned pumpkin
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups heavy cream, cold
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 cups pecan pralines
1/2 cup packed light brown sugar
6 tablespoons unsalted butter
3 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup very coarsely chopped pecans
1/2 cup chopped fresh cranberries (optional)
pecans

Steps:

  • 1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
  • on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
  • On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
  • Place rack in center of oven; preheat to 425 degrees F.
  • for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
  • Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
  • Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
  • Remove pie ; cool 30 minutes.
  • Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.

Nutrition Facts : Calories 688.8, Fat 47.9, SaturatedFat 25.6, Cholesterol 169.2, Sodium 497.4, Carbohydrate 61.2, Fiber 3.5, Sugar 37.3, Protein 7.3

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PRALINE PUMPKIN PIE RECIPE - HOW TO MAKE PRALINE …
praline-pumpkin-pie-recipe-how-to-make-praline image
2014-11-11 Remove pie crust from the refrigerator and place the pan on a baking sheet. Pour filling into the crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 ...
From delish.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 PIE WITH PECAN PRALINE TOPPING - CLASSIC …
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2017-07-24 Reduce the oven temperature to 350 F. Pie Filling. Combine the eggs and 3/4 cup of granulated sugar in a large mixing bowl. With an electric mixer, beat until thick and lemon-colored, about 3 minutes. Add the pumpkin, …
From classic-recipes.com


PECAN PRALINE PUMPKIN CAKE - THE VIEW FROM GREAT ISLAND
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Instructions. Set oven to 350F Lightly spray a 9×13 pan. Whisk together the pumpkin, sugar, oil, and eggs until well blended. Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don’t …
From theviewfromgreatisland.com


PUMPKIN-PRALINE PIE RECIPE | COOKING LIGHT
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Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. …
From cookinglight.com


PRALINE PUMPKIN PIE...PUMPKIN PIE WITH PECAN TOPPING
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2020-11-13 Bake it for 8 minutes before adding the filling. Make the pumpkin layer: In a medium saucepan, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, and pepper. Cook over medium-high heat for 4 …
From scotchandscones.com


PECAN PRALINE PUMPKIN PIE - PUMPKIN PIE VARIATION
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2019-11-18 Preheat the oven to 375 degrees. Mix all ingredients in a medium sized bowl. I like to mix it with a whisk until it is smooth, but try not to overmix the filling. Pour the filling into the prepared pie shell. 4. Place in the oven and …
From aredspatula.com


PUMPKIN-PECAN SLAB PIE RECIPE - PILLSBURY.COM
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Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. 2. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust …
From pillsbury.com


PALEO PUMPKIN PIE WITH PRALINE TOPPING - PREDOMINANTLY PALEO
2017-10-21 Prebake the crust for 5 minutes and then freeze for 10; while you freeze the crust prepare the filling. Combine the pumpkin, seasoning, eggs, coconut sugar and coconut cream in a bowl, stirring well to combine. Now remove the crust from the freezer and pour in the filling; increase the oven temp to 375. Pour the filling into the parbaked pie ...
From predominantlypaleo.com


PUMPKIN-PECAN SLAB PIE RECIPE - LIFEMADEDELICIOUS.CA
2017-04-05 1 box (2 crusts) Pillsbury™ refrigerated pie crusts, softened as directed on box ; 3/4 cup packed brown sugar ; 1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie mix) 1 1/4 cups half-and-half ; 2 eggs ; 1 tablespoon pumpkin pie spice
From lifemadedelicious.ca


FRESH PUMPKIN PURéE - CULINARY HILL
2022-01-08 Cut pumpkin into quarters (5 or 6 inches wide each). Place pieces skin-side down on prepared baking sheet and roast uncovered until tender, about 1 to 1-½ hours. Remove from oven and cool completely. Scrape pumpkin pulp off skin, discarding the skin. Add the pulp to a blender or food processor and blend until smooth.
From culinaryhill.com


PUMPKIN AND PRALINE PIE RECIPE - RECIPELAND.COM
Freeze pie shells for 10 minutes. Spread half of the praline mixture over the bottom of each pie Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly. Reduce oven temperature to 400℉ (200℃). Pour half the pumpkin filling into each crust; smooth the top of each with a spatula. Bake until pumpkin filling in each pie ...
From recipeland.com


HERE’S EVERY PUMPKIN RECIPE YOU’LL EVER NEED
2 days ago Pumpkin Pecan Praline Pie Exps Tohon19 237024 E06 12 4b 20 Praline Pumpkin Pecan Pie My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have ...
From msn.com


PRALINE PUMPKIN PIE — (MAKE AHEAD PUMPKIN PIE RECIPE ... - SALT
2019-11-01 Make the Pumpkin Pie filling. In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes. Pour the pumpkin filling overtop of the praline bottom.
From saltandbaker.com


PRALINE PUMPKIN PIE (THE CLASSIC) RECIPE -- YANKEE MAGAZINE
2003-10-20 In a 1-quart saucepan over medium heat, warm together the pumpkin, apple butter, and butter. Remove from heat and transfer to a large mixing bowl. Whisk in the sugars, flour, spices, and salt. In a separate bowl, combine eggs and evaporated milk. Gradually stir the egg mixture into the pumpkin mixture and whisk until thoroughly blended.
From newengland.com


71 PUMPKIN PUREE RECIPES | DELICIOUS WAYS TO USE PUMPKIN PUREE …
71 Ways to Use Pumpkin Puree. It's not just used for seasonal bread, that can of pumpkin is good year-round. Whip up a batch of cookies, some pancakes for breakfast or even a savory pasta sauce for a true comfort dish. Then, try out some of our favorite pumpkin-shaped treats and savory pumpkin recipes. recipe.
From food.com


PUMPKIN PECAN PIE {THE BEST PIE!} - WELLPLATED.COM
2021-11-03 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 …
From wellplated.com


PUMPKIN PECAN PIE - AVERIE COOKS
Tips for The Best Pumpkin Pecan Pie. Make sure not to confuse pumpkin puree with pumpkin pie filling. You want pumpkin puree for this pumpkin pie recipe. The reason being is that pumpkin pie filling already has sugar, spices, and more added. It will not work for this recipe so make sure you select the correct one.
From averiecooks.com


T & A FARM RECIPES: PAUL BERGERON’S PUMPKIN PECAN-PRALINE PIE
2010-10-18 When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature. Flaky Pie Crust Makes enough for 1 pumpkin pecan-praline pie . Ingredients: 1/2 teaspoon coarse salt 1/2 cup ice water 3 cups all-purpose flour 2 1/2 teaspoons sugar 9 tablespoons cold unsalted butter, cut into pieces
From tanda-farm.blogspot.com


PECAN PRALINE PUMPKIN TORTE - RECIPES | GO BOLD WITH BUTTER
Step 2. Spray two 9x3-inch round cake pans with flour-based baking spray and line bottoms of pans with parchment. In a medium saucepan, stir together brown sugar, butter and 3 tablespoons cream over low heat until melted, about 5 minutes. Pour brown sugar mixture into prepared pans, dividing equally. Divide 1 cup of chopped pecans between the ...
From goboldwithbutter.com


39 PUMPKIN PURéE RECIPES THAT AREN’T JUST ANOTHER PIE
2020-11-12 Curried Pumpkin Soup. Blend canned pumpkin purée with sautéed onions, ginger, garlic and a flurry of spices, plus chicken stock and coconut milk, then spoon into bowls and top with a mustard ...
From epicurious.com


RECIPES TO MAKE WITH LEFTOVER PUMPKIN PUREE
2021-10-14 These Recipes Use More Than 1 Cup of Pumpkin Puree. Pumpkin Bread (1 and 1/2 cup; about 340g) Soft Pumpkin Cookies (1 and 1/2 cups; about 340g) Pumpkin Crumb Cake Muffins (1 and 1/2 cups; about 340g) Mini Pumpkin Pies (1 and 1/4 cups; about 285g) Pumpkin Chocolate Chip Pancakes (1 and 1/4 cups; about 285g) Pumpkin Streusel Bars (1 and 1/4 …
From sallysbakingaddiction.com


HOW TO MAKE HOMEMADE PUMPKIN PUREE FOR PIE - ROCKY HEDGE …
2020-10-08 Instructions. Preheat oven to 400 degrees. Slice the top of the pumpkin off. Then, cut the pumpkin in half, and then each half into halves. Scoop out the seeds and fiber with a large metal spoon. Sprinkle the pumpkin flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined pan.
From rockyhedgefarm.com


CRANBERRY PUMPKIN PIE RECIPES THAT A PIE LOVER MUST TRY
11. Pumpkin, Pecan, Apple Cranberry Gluten-Free Pie from Edible Delmarva. This recipe not only contains pumpkin and cranberries, but it also makes the innovative decision to combine them with apple and pecan. The recipe is also gluten-free, …
From therustyspoon.com


PRALINE PUMPKIN PIE - SPEND WITH PENNIES
2017-10-18 Add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly. Remove from heat and whisk in evaporated milk followed by eggs and vanilla. Pour filling into pie crust.
From spendwithpennies.com


PUMPKIN PIE WITH PECAN PRALINE TOPPING ... - I SING IN THE KITCHEN
2014-10-29 1. Preheat oven to 425°F. 2. Transfer the pie filling mixture to the prepared pie shell. 3. Bake for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until the center of the pie no longer jiggles. …
From isinginthekitchen.com


ABSOLUTELY AMAZING PUMPKIN PIE - TASTES BETTER FROM SCRATCH
2019-10-26 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. Evaporated milk could be substituted with half and half or cream. 3. Pour into unbaked pie shell and bake.
From tastesbetterfromscratch.com


PRALINE PUMPKIN PIE - TASTE OF THE SOUTH
2020-10-26 Trim edges to a 1-inch overhang. (If dough cracks, press cracks together to seal.) Sprinkle crust with Spicy Pecan Pralines. In a large bowl, whisk together pumpkin purée, butter, eggs, egg yolks, brown sugar, vanilla, cinnamon, ginger, cardamom, and salt until smooth. Pour into prepared crust, and place pie plate on a rimmed baking sheet.
From tasteofthesouthmagazine.com


PUMPKIN PIE WITH PECAN TOPPING - EASY THANKSGIVING RECIPES
2022-04-08 Preheat oven to 375ºF. Press the pie crust into a deep dish pie plate. This recipe makes a lot of filling, so a very large, very deep pie plate is best. Blend the egg, pumpkin, sweetened condensed milk, sugar, and pumpkin pie spice with a whisk in a large bowl. Pour mixture into the unbaked pie shell and crimp the edge.
From feelslikehomeblog.com


JOY THE BAKER’S PUMPKIN PIE WITH PECAN PRALINE TOPPING
2014-12-06 Meanwhile, make the pecan topping: In a medium saucepan set over medium-low heat, combine brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. Let the pie cool for 30 minutes before topping.
From forbiddenriceblog.com


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