MAPLE PECAN PUMPKIN PIE
Make traditional pumpkin pie extraordinary with this delicious holiday dessert recipe-a hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream make this pie the perfect end to any meal!
Provided by Land O'Lakes
Categories Baked Pumpkin Pecan Pumpkin Maple Sweet Baking Vegetable Nut Pie Dessert Pie Dessert
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375°F.
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water until flour is just moistened.
- Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
- Combine sugar, pumpkin and eggs in bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake 40 minutes. Remove aluminum foil. Continue baking 15-25 minutes or until knife inserted in center comes out clean.
- Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
- Beat whipping cream at high speed in bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
Nutrition Facts : Calories 460 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 150 milligrams, Sodium 135 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Sugar grams, Protein 5 grams
MAPLE ROASTED PUMPKIN WITH CHILI AND FETA
This is my new favorite way with pumpkin! A fabulous side but also meaty enough to serve as a main. Serves 3 as a main or 6 as a side. ! I made this with pumpkin but it is just as delicious made with squash or (as Dorothy, a reader suggested) sweet potato!
Provided by Nagi | RecipeTin Eats
Categories Roasted Vegetables
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/390F.
- Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
- Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
- Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
- Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
- Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.
Nutrition Facts : ServingSize 214 g, Calories 165 kcal
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
MAPLE PUMPKIN PIE
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
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. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
MAPLE PECAN PUMPKIN PIE
A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- heat oven to 375*F.
- line a 9" pie pan with pastry, crimp or flute crust, set aside.
- in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
- pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
- remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
- arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
- in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
- gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
- serve pie with whipped cream.
MAPLE SYRUP ROASTED PUMPKIN WITH PECANS
From super food ideas - looks like a tasty vegetarian side. I would use sugar free maple syrup for diabetic reasons.
Provided by ImPat
Categories Pumpkin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 210C (190C fan forced).
- Lightly grease a large roasting pan.
- Add pumpkin to pan and season with salt and pepper and drizzle with oil and half the syrup and roast for 20 minutes or until jut tender and lightly browned.
- Combine pecans and remaining syrup in a bowl.
- Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.
- Serve with the sour cream.
- TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.
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- Lay the pumpkin out on a baking sheet then drizzle with 2 tbsp of olive oil then sprinkle with 1 tsp of chopped fresh rosemary, 1 tsp of salt and 1/2 tsp of pepper.
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- 1. Add 1/2 cup maple syrup and the cinnamon stick to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency. 2. Slowly stir the pumpkin puree into the thickened maple syrup. Add the broth, thyme, nutmeg, cayenne and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon, if using, and 1/2 cup cream. Continue to cook another 5 minutes. If desired, add the remaining cream for a creamier soup. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. 3. Meanwhile, make the pecans. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 m
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- Mix the pumpkin, apples and onion in a large bowl (one big enough that you can mix them all up without any going flying over the sides!)
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- Combine all ingredients in a sauté pan, and toss with a spoon or spatula until the pecans are evenly coated and the spices have mostly dissolved into the maple syrup.
- Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally. (We’re looking for small, gentle bubbles here — not a vigorous boil.)
- Reduce heat to medium-low (or whatever temperature works on your stovetop to maintain a low simmer). Continue simmering the mixture for about 20-25 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized. The maple syrup will go through the following stages: (1) Thin and liquidy: It will simmer and bubble easily, and the pecans will be lightly coated. Stir every 1-2 minutes or so. (2) Thick and syrupy: The bubbles will start to get thicker and slower, and the pecans will start to stick together more. (3) Crystalized and grainy: Once the maple syrup has almost completely evaporated (there may still be some tiny bubbles on the bottom of your pan), you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans. This is good — it means that they’re nearly ready to go! Once you notice that the maple syrup has just begun to crystalize, go ahead and cook the pecans for 1 more minute. Stir often, e
- Immediately pour the candied pecans out onto a flat surface (like a cookie sheet) covered with parchment paper. Use your spatula to break apart the clumps and spread the pecans out in an even layer. (You can also do this with your fingers, once the pecans have cooled a bit). Then let them cool completely until they reach room temperature.
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