Caramel Pecan Pumpkin Pie Food

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
• In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
• Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. 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.
• I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

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.

PUMPKIN STICKY BUNS WITH PECAN BOURBON CARAMEL GOODNESS

Steps:

• For the sticky buns: Melt the butter in heavy-bottomed saucepan over medium-high heat until it foams, about 5 minutes. As soon as it subsides and begins to have a nutty aroma, pull the saucepan immediately off the heat. The butter will burn quickly so be careful. Set aside to cool. Begin making the sticky dough in a large mixing bowl by sprinkling the yeast over the warm water. Let the yeast sit until slightly foamy and creamy, 5 to 6 minutes. Heat the milk and sugar in a small saucepan over low heat just until the sugar dissolves. Add the browned butter and set aside to cool. Add the cooled milk mixture to the yeast and whisk to combine. Add 15 ounces of the pumpkin puree and the salt and mix with a spatula. The dough will become sticky. Start adding the flour, one cup at a time until you have added all the flour. Feel the dough and if it's really soft, add an additional 1/4 cup flour. Mix the dough with your hands. While still in the bowl, keep folding the dough onto itself, 2 to 3 minutes. Place the pumpkin dough in a larger lightly-oiled bowl. Cover the bowl with plastic and allow the dough to rise until it's doubled in size, 1 to 2 hours depending on the temperature in your kitchen. I place my dough in the laundry room, it's the warmest place in my house. When the dough has doubled in size, punch down the dough and either cover and chill the dough overnight or use it right away. In a medium bowl, combine the brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Toss to mix and set aside. Divide the dough into 2 equal pieces. Remove one piece at a time while keeping the other half covered with plastic wrap. Lightly flour a work surface. Shape the dough into a rectangle. Since the dough is super soft, you may need additional flour. Keep in mind too much flour will make the dough heavy and dry. Roll each piece of dough into a 12- by 18-inch rectangle. Brush off any excess flour. Spread half the softened butter on each rectangle of dough, leaving a 1-inch border across the top length of the dough, followed by the remaining 7 ounces pumpkin puree - it will be messy, that's ok - and then half the brown sugar mixture. Starting with the wider edge, start rolling the dough from the bottom upwards. Roll this as tightly as you can. When you come up to the 1-inch border, slightly pinch it together. Once completed, set the first log on a baking pan and chill while rolling the remaining dough. Repeat the steps with the remaining dough, making sure to chill each log in between. These logs can be chilled overnight or for 2 hours if you want to bake them the same day. These are much easier to cut when cold. For the caramel: While the dough is chilling, place a small pan over low heat and melt the butter. Add the brown sugar, corn syrup and salt. Increase the heat to medium and whisk until the sugar and syrup are dissolved, 3 to 4 minutes. Remove from the heat, whisk in the bourbon. The caramel should look shiny. If not, put back on the heat for 1 minute. Preheat the oven to 350 degrees F. Spray the muffin pans. Pour about 1 1/2 tablespoon of the warm caramel into each muffin mold. Drop 2 to 3 toasted pecan halves into the caramel. Set aside and allow the caramel to cool to room temperature. Set aside the extra caramel sauce and pecans. Cut each log of buns into eight 1 1/2-inch slices. Round up the buns and fit them into pans, cover with a damp cloth and place in a warm spot until they double in size, about 30 minutes. Bake the buns, 22 to 25 minutes. It's a bit hard to test for doneness due to the sticky (and yummy) caramel. I tend to slightly under-bake them by 1 to 2 minutes rather than over-bake. Carefully remove the buns from the oven and allow them to cool in the pan, 5 to 10 minutes. Place a baking pan on top of the muffin pan and quickly invert. The buns should slowly unmold. Reheat 1 to 2 minutes if they are sticking.
• Author: Hedy Goldsmith Date: August 2012
• Before serving, toss the remaining pecans with the caramel sauce and add spoonfuls over the tops. These are best eaten warm, not hot, out of the oven. Cook's Note: Use extra-large muffin pans to bake perfectly shaped sticky buns. Project: CC web commissioned recipes

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.

MINI PECAN PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
• For the dough:
• In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

CARAMEL PECAN TURTLE PUMPKIN PIE RECIPE

Steps:

• Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
• In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
• Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
• Refrigerate 1 hour.
• Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CARAMEL PUMPKIN PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.

PECAN PUMPKIN PIE

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.