Caramel Pecan Crunch Pumpkin Pie Food

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
• Bake in preheated oven for 20 minutes.
• Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY

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!

CARAMEL-PECAN PUMPKIN PIE

Steps:

• In a medium mixing bowl stir together the flour and salt.
• Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
• Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
• Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
• Form dough into a ball.
• On a lightly floured surface, flatten the ball of dough with hands.
• Roll dough from center to the edges forming a circle about 12 inches in diameter.
• Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
• Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
• In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
• Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate.
• Cover the edge of the pie with foil to prevent overbrowning.
• Bake in a 375 degree F oven for 25 minutes.
• Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
• Remove foil from pie
• Sprinkle brown sugar mixture over top of pie.
• Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
• Cool on a wire rack.
• Cover and refrigerate within 2 hours.

CARAMEL-CRUNCH PUMPKIN PIE

Steps:

• In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

CARAMEL PECAN CRUNCH PUMPKIN PIE

Steps:

• Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
• Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
• Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

PECAN PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
• Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it's OK.
• In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
• Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
• Serve with whipped cream and salted caramel sauce if desired.

CARAMEL-PECAN PUMPKIN PULL-APARTS

Steps:

• In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

PUMPKIN PIE WITH CARAMEL PECAN TOPPING

Steps:

• Prepare the pie crust according to the recipe, or use your preferred pie crust recipe or store-bought dough.
• In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and spices.
• In a separate bowl, combine the pumpkin, eggs, half-and-half, and vanilla.
• Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined.
• Pour the pumpkin mixture into the pastry-lined pie plate. Bake at 375° for 25 minutes.
• While the pie bakes, stir together the brown sugar, pecans, salt, and butter until combined.
• Remove the pie from the oven and sprinkle the brown sugar mixture over the top of the pie.
• Bake for 20 minutes more or until the center is set and the topping is golden and bubbly. Cool on a wire rack.
• Cover and refrigerate within 2 hours.

PUMPKIN PECAN CRUNCH

Steps:

• Preheat oven to 350°F Mix pumpkin, milk, eggs, sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with a nonstick cooking spray.
• Mix cake mix and remaining 1 tsp, pumpkin pie spice in medium bowl with wire whisk, sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
• Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream. Store leftover dessert in refrigerator. To serve, cut into squares with a sharp knife.