Pumpkin Pecan Pie I Food

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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

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
2 large eggs, room temperature, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
Whipped topping, optional


  • 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 image

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

2 eggs
½ cup white sugar
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 cups solid pack pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
1 tablespoon orange zest
¼ cup packed brown sugar
¾ cup pecan halves


  • 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 image

Here's a combination of holiday favorites!

Provided by Carla

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 11

1 egg
1 cup canned pumpkin
⅓ cup white sugar
1 teaspoon pumpkin pie spice
2 eggs
⅔ cup corn syrup
½ cup white sugar
3 tablespoons melted butter
½ teaspoon vanilla extract
1 cup pecan halves
1 recipe pastry for a 9 inch single crust pie


  • 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 with Whiskey Butter Sauce image

Provided by Stephan Pyles

Categories     Bourbon     Egg     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Cinnamon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes on 8-inch pie

Number Of Ingredients 33

Pie Crust
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Whiskey Butter Sauce
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey


  • Pie Crust
  • Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
  • Pumpkin Filling
  • Combine all the ingredients thoroughly in a medium bowl; set aside.
  • Pecan Syrup
  • Combine all the ingredients thoroughly in a medium bowl; set aside.
  • Assembly
  • Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
  • Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
  • Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
  • Whiskey Butter Sauce
  • Melt the butter in the top of a double boiler set over gently simmering water.
  • Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.


Pecan Praline Pumpkin Pie image

This pecan praline pumpkin pie combines flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. For recipe success, read my recipe notes and watch the helpful video tutorial above before you begin.

Provided by Sally

Categories     Dessert

Time 7h10m

Number Of Ingredients 18

1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
one 15oz can (about 2 cups; 425g) pumpkin puree*
2 large eggs
1 cup (200g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
2/3 cup (160ml) heavy cream*
1/3 cup (80ml) whole milk*
1 cup (130g) finely chopped pecans
1/2 cup (100g) packed light or dark brown sugar
2 Tablespoons (30g) honey*
for garnish: sea salt and whipped cream


  • For best success, read the recipe in full before beginning.
  • I like to make sure my pie dough is prepared before I begin making pecan praline pumpkin pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
  • Preheat oven to 375°F (190°C).
  • Bake the cold pie crust (with weights!) for 12 minutes. Remove from the oven and cool for a few minutes as you prepare the filling. You can pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk together in a large bowl until completely combined and smooth. If desired, you can use an electric mixer for this step.
  • Remove pie weights (and parchment) from crust. Pour filling into warm crust. Brush edges with egg wash. Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
  • Remove pie from the oven and add the topping. I like to make the topping as the pie bakes so I have it ready. Using a fork, mix the pecans and brown sugar together. Drizzle in the honey and mix until combined. Spoon on top of the pie, then *very* gently press it down with a spoon or fork so it sticks on the filling.
  • Return pie to the oven and bake for an additional 15 minutes. Use a pie crust shield to protect the crust from over-browning, if needed.
  • Remove the pie from the oven and place on a wire rack to cool completely, at least 3-4 hours. If not serving right away, cover cooled pie and store at room temperature for 1 day or in the refrigerator for up to 2 days.
  • Serve room temperature or cold with a sprinkle of sea salt and whipped cream. I used Ateco 849 piping tip for the whipped cream, but you can just use a spoon to top each slice with a dollop.
  • Cover and store leftover pie in the refrigerator for up to 5 days.


Pecan Pumpkin Pie image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 17

10inch pie crust, premade
Pecan filling
2 large eggs
1/2 cup corn syrup or pure maple syrup
1/2 cup packed brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped toasted pecans
3 eggs
13/4 cups cooked pumpkin puree (15ounce can)
1 cup milk
3/4 cup packed brown sugar
11/2 teaspoons ground cinnamon
11/2 teaspoons ground ginger
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Toasted pecan halves


  • 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 Pecan Pie image

"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

1 3/4 cup Fisher® Pecan Halves, lightly toasted
1 1/2 tsp. cinnamon
1 can (15 oz.) solid pack pumpkin
1 cup sour cream
1 cup granulated sugar, divided
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 9-inch frozen deep dish pie shell


  • 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.


Pumpkin Pecan Pie image

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

2 eggs, beaten
1 (16 ounce) can pumpkin
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon vanilla
1 2/3 cups evaporated milk
1 (9 inch) unbaked pie shells
3 tablespoons butter, softened
2/3 cup brown sugar
2/3 cup pecans, chopped


  • 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 image

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

1 egg
1 cup canned pumpkin
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon clove
2 eggs
2/3 cup light corn syrup
2/3 cup sugar
2 tablespoons melted margarine or 2 tablespoons butter
1/2 teaspoon vanilla
1 cup pecans
1 9 inch pie shell, unbaked


  • 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


Pumpkin Pecan Pie image

Leave it to Paula to combine two holiday favorites in this pumpkin pie with pecans. This easy dessert calls for chopped pecans, vanilla, canned pumpkin, and butter. Don't forget the unbaked pie shell or whipped cream for topping.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoons melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 (9 inch) unbaked pie shell
whipped cream


  • Preheat oven to 350 °F.
  • With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
  • Garnish with whipped cream.


Pecan Pumpkin Pie image

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

For pie shell
Pastry dough
For pumpkin filling
3/4 cup canned solid-pack pumpkin
2 tablespoons packed light brown sugar
1 large egg, lightly beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
For pecan layer
3/4 cup light corn syrup
1/2 cup packed light brown sugar
3 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
1/4 teaspoon finely grated fresh lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 1/3 cups pecans (5 1/2 ounces), chopped if desired
Special Equipment
pie weights or raw rice


  • 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.

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  • Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.
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  • In a medium bowl, whisk together the flour and sugar. Add cold, cubed butter and using a pastry cutter or your fingers, work the butter into the flour mixture. The butter should be broken down into the size of peas and oat flakes. Pour the buttermilk into the center and using a fork bring the dough together. Make sure to moisten all the flour. You may need a little more buttermilk to bring the dough together. The dough should be shaggy but not super sticky and wet. Dumb the dough out onto a lightly floured surface. Gently knead into a dish. Wrap in plastic wrap and refrigerate for at least one hour and up to 24 hours.
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  • Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.) In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form.
  • Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers).

Yet this two-in-one Pecan Pumpkin Pie is still easy-breezy and quick to prep, so you don’t need to spend a lot of time in the kitchen during the holidays! To easily view all of the …
From thegoldlininggirl.com
3.5/5 (2)
Category Pie
Servings 8
Total Time 1 hr 40 mins
  • In a large bowl, whisk together pumpkin, 2 eggs, brown sugar, 2 tbsp. granulated sugar, 3 tbsp. melted butter, pumpkin pie spice, cinnamon, and nutmeg until smooth.
  • In the same large bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining 3/4 cup granulated sugar, and remaining 2 tbsp. melted butter until smooth.

In the meantime, prepare the pecan topping. Whisk the egg and add the chopped pecans, maple syrup and cinnamon. After 20 minutes, remove the pie from the oven and …
From irenamacri.com
Cuisine American
Total Time 1 hr 5 mins
Category Desserts
Calories 410 per serving
  • Add 1 cup of pecans to a food processor fitter with an S blade and process into rough crumbs. They don’t have to be very fine at this stage.
  • Add the coconut oil and egg, then pulse everything together until it forms a ball. It should be about the same consistency as cookie dough.

Pumpkin Cheesecake Brownies and Pumpkin Sheet Cake often make appearances, but this year, my vote is for pumpkin pecan pie. About This Dreamy Pumpkin …
From wellplated.com
Reviews 37
Category Dessert
Cuisine American
Estimated Reading Time 7 mins
  • Place one rack in the bottom of your oven and one rack in the center. Preheat the oven to 425 degrees F.
  • Prepare the whole wheat pie crust according to the recipe directions. Roll out half of the recipe (enough for 1 crust) and fit it into a regular (not deep dish) 9-inch pie dish that is at least 1 1/4-inches deep. Crimp the edges, leaving the crimp tall. Place the crust in the refrigerator while you prepare the filling. Leave the second half of the pie crust in the refrigerator for later.
  • Make the pecan topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Set aside.
  • Make the pumpkin filling: In a large bowl, stir together all of the ingredients—the pumpkin puree, eggs, half and half, maple syrup, butter, cinnamon, ginger, nutmeg, and salt—until smooth.

In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute.
From foodandwine.com
Total Time 3 hrs 15 mins
Servings 1
  • Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
  • In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
  • In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
  • Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.

This pumpkin pecan pie adds a nutty twist to the classic dessert pie.Why make pecan and pumpkin pie separately when you can combine both elements into one delicious treat? Enjoy the luscious creamy filling with crunchy pecan praline topping baked in a buttery flaky crust. The praline topping comes out with a buttery pecan glaze that bursts warm and sweet …
From recipes.net
Cuisine A
Total Time 1 hr 20 mins
Category Pies & Pastries
Calories 499 per serving

In a small bowl, combine 1 egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread the mixture inside the pie crust. In a medium bowl, beat the remaining two eggs slightly. Stir in the corn syrup and remaining 2/3 cup sugar, melted butter, and vanilla; stir until well blended. Stir in pecans.
From thespruceeats.com
4/5 (55)
Total Time 1 hr 20 mins
Category Dessert, Pie
Calories 341 per serving

Crust - Preheat the oven to 425°F and spray a 9-inch pie pan with nonstick cooking spray; set aside. Make homemade pie crust OR use store bought refrigerated pie crust. Place the pie crust in the prepared pan and crimp the edges. In a small bowl, beat together the 1 egg with 1 teaspoon bater.
From averiecooks.com
4.8/5 (4)
Total Time 2 hrs 25 mins
Category Dessert
Calories 561 per serving

Crimp the edges in a decorative pattern, or use the tines of a fork to create a simple pattern. Chill the pie crust for about 30 minutes longer and preheat the oven to 425 degrees. Add the pumpkin, evaporated milk, maple syrup, eggs, pumpkin pie spice and vanilla to a medium bowl and whisk well until combined.
From flavorthemoments.com
5/5 (1)
Total Time 5 hrs 35 mins
Category Dessert
Calories 295 per serving

Add all the pumpkin layer ingredients into a bowl and whisk until smooth. Pour it into the pie crust bottom. 1 cup pumpkin puree, 1 large egg, ⅓ cup granulated sugar, 1 teaspoon pumpkin pie spice. Add all the pecan pie layer ingredients into a bowl and mix until combined. Pour it over the top of the pumpkin layer.
From sizzlingeats.com
Cuisine American
Total Time 1 hr 10 mins
Category Dessert
Calories 516 per serving

How to Make Pumpkin Pecan Pie: Preheat oven to 350F. Dump the pumpkin, brown sugar, 1 egg and pumpkin pie spice into a mixing bowl. Stir until all of the ingredients are fully combined. Spoon the mixture into the pie crust and spread it out evenly. Pour the corn syrup and granulated sugar into a mixing bowl.
From thisisnotdietfood.com
5/5 (1)
Total Time 1 hr 20 mins
Category Dessert Recipes
Calories 450 per serving

Combine. Take equal amounts of both filling and combine. Pour into pie shells. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Shared on Meal Plan Monday.
From farmwifecooks.com
Category Dessert
Total Time 1 hr 15 mins
Estimated Reading Time 2 mins

For pumpkin layer: In a medium bowl, whisk pumpkin, whipping cream, egg, brown sugar, vanilla, spices and salt. Reduce oven temperature to 350. Cover edges of pie crust with foil. Pour pumpkin mixture into crust. Bake in the centre of the oven for 25 minutes. Remove from oven and cool for 10 minutes – keep foil on edges of pie.
From livinglou.com
Reviews 2
Estimated Reading Time 5 mins
Servings 8
Total Time 1 hr 55 mins

Combine pumpkin, milk, 1/2 cup brown sugar, eggs, flour, spices, and salt; beat 1 minute or until smooth at medium speed of an electric mixer. Pour into pastry shell; bake at 350° for 45 minutes. Pour into pastry shell; bake at 350° for 45 minutes.
From myrecipes.com
Servings 1

Store the pumpkin pecan pie bars in the fridge, covered, for up to four days. The bars can also be frozen for up to three months in an airtight container. When you’re ready to eat the frozen bars, thaw them overnight in the fridge. Tips for the Best Pumpkin Bars. You can find pre-made gingersnaps at the grocery store next to the other pre-packaged cookies. I like to …
From pumpkinnspice.com
Cuisine American
Total Time 2 hrs
Category Dessert
Calories 144 per serving

Pecan Filling. In a medium bowl, beat two eggs slightly. Stir in corn syrup, sugar, butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50-60 minutes or until filling is set around the edge. You may need to cover the pie with parchment paper or another pan to prevent too much color on the top.
From foodland.com


From tasteofhome.com

2015-11-02 · A maple pumpkin pie filling with a buttery, cinnamon toasted pecan pie topping, this pumpkin pecan pie recipe is the best of both worlds! Prep: 20 mins. Cook: 1 hr. … From wellplated.com 5/5 (1) Category Dessert Cuisine American Estimated Reading Time 7 mins. Place one rack in the bottom of your oven and one rack in the center ...
From tfrecipes.com

Recipes for Children: How to Make Pecan Pie with Kids. By: Weelicious How To Make Bourbon Pecan Pie
From ifood.tv

Impossibly Easy Pumpkin-Pecan Pie Recipe - Food.com tip www.food.com. Spray 9-inch glass pie plate with cooking spray. In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans.Pour into pie plate.
From therecipes.info

For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border. Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour.
From kitcheninfinity.com

Discover detailed information for Martha Stewart Pumpkin Pecan Tart available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Martha Stewart Pumpkin Pecan Tart .
From therecipes.info

Maple-Pecan-Pumpkin Chiffon Pie Recipe - Food.com trend www.food.com. DIRECTIONS. Refrigerate pie crust until ready to use. In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften. In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt. Place over medium to med-low heat and cook, …
From tfrecipes.com

Pecan Pumpkin Pie Recipe. Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.
From foodnewsnews.com

Betty's Fabulous Pecan Pie--40-Year-Old. By: Bettyskitchen Pecan Pie
From ifood.tv

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