Pumpkinpiespicedpecans Recipes

PUMPKIN PIE SPICED PECANS

Pumpkin Pie Spiced Pecans image

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

Ingredients

2 1/2 cups shelled whole pecans (or nut of your choice)
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 egg white
1/4 teaspoon ginger, to taste
1/2 teaspoon nutmeg, to taste
1/4 teaspoon cinnamon, to taste

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 SPICE PECANS

Pumpkin Pie Spice Pecans image

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

Ingredients

2 cups whole pecans
2 tablespoons real maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

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

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

Ingredients

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.

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