PECAN PUMPKIN PIE
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
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 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 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
PUMPKIN PECAN PIE
I haven't made this recipe yet - but thought it sounded good as it combines two of my favorite Thanksgiving pies into one pie. Recipe source: shopper's newsletter
Provided by ellie_
Categories Pie
Time 1h10m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a bowl beat together eggs and pumpkin.
- Stir in next 6 ingredients (sugar - vanilla).
- Stir in milk.
- Pour mixture into pie shell.
- Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely.
- To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie.
- Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.
PUMPKIN PECAN PIE
"This is a classic pumpkin pie with a couple of simple twists. The pecans on top of the crust and the pie filling provide richness and great depth of flavor. The crunchy texture and roasted flavor they offer naturally complements the sweetness of the pumpkin and the spices in the filling. I love this pie served warm with some melting vanilla ice cream on top. Delicious." -Alex Guarnaschelli
Provided by Food Network
Categories dessert
Time 50m
Yield 8 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F. Chop 1/2 cup pecans, combine with cinnamon together in a small bowl, set aside.
- 2. Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
- 3. Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set 55 to 60 minutes. Pie will be fairly solid when gently shaken by the edges of the pie tin. Top with the remaining pecans.
PECAN PUMPKIN PIE
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 PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
PUMPKIN-PECAN PIE
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
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.
PECAN PUMPKIN PIE
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
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.
PUMPKIN PECAN PIE
This wonderful pie was loved by my DH (who hates slimey pecan pie) and my Uncle who hates smushy pumpkin pie! It was a big hit from the Karo syrup website.
Provided by Lightly Toasted
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pumpkin filling.
- Spread evenly in the bottom of prepared pie crust.
- Beat eggs lightly.
- Stir in corn syrup, sugar, margarine, and vanilla until well blended.
- Stir in pecans.
- Carefully spoon over pumpkin filling.
- Bake 50-60 minutes in a preheated 350 oven.
- Cool on wire rack.
Nutrition Facts : Calories 433.2, Fat 20.1, SaturatedFat 3.9, Cholesterol 69.8, Sodium 241.6, Carbohydrate 62.4, Fiber 2.9, Sugar 35, Protein 5.2
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