PECAN PUMPKIN PIE II
This is a great way to combine two holiday favorites.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
- In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
- Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 25.9 g, Cholesterol 63.6 mg, Fat 13 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 287.3 mg, Sugar 16.1 g
PECAN PUMPKIN PIE
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
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.
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
PUMPKIN PECAN PIE II
Here's another good blend of holiday favorite taste treats!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 14
Steps:
- Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
- Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
- Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
- To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 71.6 g, Cholesterol 100.3 mg, Fat 25 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 8.3 g, Sodium 341.5 mg, Sugar 47.2 g
PUMPKIN PECAN PIE
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
Steps:
- 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.
CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM
A great way to use up any pumpkin from your lantern carving
Provided by Barney Desmazery
Time 1h35m
Number Of Ingredients 12
Steps:
- Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
- On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
- Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
- Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
PUMPKIN PECAN PIE
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
Steps:
- 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
PECAN PUMPKIN PIE
Steps:
- 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.
PECAN PUMPKIN PIE
Another pie my family loves...just in time for the Holidays! Enjoy!
Provided by Cassie *
Categories Pies
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat your oven to 350 degree F. In a bowl, whisk one egg, pumpkin, 1/3 cup sugar and spices. Spread this mixture evenly into the bottom of the prepared pie crust. Set aside.
- 2. In another bowl, beat 2 eggs lightly. Stir in the corn syrup, 2/3 cup sugar, butter and vanilla. Stir in the pecans.
- 3. Carefully pour mixture over the pumpkin and bake for 50 - 60 minutes or until edges of your pie are set and center is barely jiggly when shaken. Cool completely on rack.
- 4. Enjoy!
PUMPKIN PECAN PIE
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
Steps:
- 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
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
Steps:
- 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.
More about "pumpkin pecan pie ii food"
PECAN-PUMPKIN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (17)Category DessertServings 8Total Time 3 hrs 15 mins
- 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.
- Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
- In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
- Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.
PUMPKIN PECAN PIE BARS RECIPE - THE RECIPE CRITIC
From therecipecritic.com
Ratings 2Calories 128 per servingCategory Dessert
- To make the crust: Preheat oven to 350° Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
- To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
- To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.
PUMPKIN PECAN PIE - MCCORMICK
From mccormick.com
Cuisine AmericanCategory Pies And TartsServings 8
PUMPKIN AND PECAN PIE | PECAN PIE RECIPE | TESCO REAL FOOD
From realfood.tesco.com
4/5 (39)Total Time 1 hr 35 minsCategory DessertCalories 364 per serving
BOURBON PUMPKIN PIE WITH PECAN STREUSEL - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrs 15 minsServings 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.
BEST PUMPKIN PECAN PIE RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Reviews 1Calories 681 per servingCategory Dinner Party, Thanksgiving, Dessert
- 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).
PECAN PUMPKIN PIE - THE GOLD LINING GIRL
From thegoldlininggirl.com
3.5/5 (2)Category PieServings 8Total 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.
PECAN-PUMPKIN CREAM PIE RECIPE - JOANNE CHANG | FOOD …
From foodandwine.com
Servings 8Total Time 9 hrs 40 minsCategory Pies
- Preheat oven to 350°F. Stir together granulated sugar and 1/4 cup water in a medium saucepan. Using a pastry brush dipped in water, brush off any sugar clinging to sides of pan. Bring mixture to a boil over high, taking care not to jostle pan. Continue boiling, undisturbed, until syrup starts to turn a slightly pale brown, 6 to 8 minutes; gently swirl pan to even out caramelization. Continue boiling over high, swirling pan often, until syrup turns golden brown, about 2 minutes. Reduce heat to medium; carefully pour in corn syrup. (Mixture will sputter a bit and turn clumpy.) Cook, whisking occasionally, until clumps have completely melted, 1 to 2 minutes. Remove from heat; whisk in butter until melted.
- Whisk together pumpkin, vanilla, ginger, cinnamon, salt, and nutmeg in a small saucepan. Cook over high, whisking constantly, until mixture reduces slightly and starts to darken in color, 3 to 4 minutes. Remove from heat; whisk in heavy cream and granulated sugar. Whisk in eggs until well combined.
- Beat heavy cream and powdered sugar with an electric mixer fitted with the whisk attachment on medium speed until stiff peaks form, 2 to 3 minutes. Transfer whipped cream to a piping bag fitted with a star tip. Pipe large stars over surface of chilled pie. Serve immediately, or chill, uncovered, up to 6 hours. Serve chilled.
PUMPKIN PECAN PIE {THE BEST PIE!} - WELLPLATED.COM
From wellplated.com
Reviews 37Category DessertCuisine AmericanEstimated 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.
LAYERED PUMPKIN PECAN PIE RECIPE! - BUNS IN MY OVEN
From bunsinmyoven.com
Category DessertCalories 446 per serving
- To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, combine this in a food processor fitted with the dough blade.
PECAN APPLE PUMPKIN PIE - RECIPES - GO BOLD WITH BUTTER
From goboldwithbutter.com
- _For the apple layer:In medium saucepan, combine brown sugar, cornstarch, cinnamon, salt and water.
PECAN TOPPED PUMPKIN PIE | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
4.3/5
PUMPKIN PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8-10
PUMPKIN PECAN PIE - HANGRY WOMAN
From hangrywoman.com
Estimated Reading Time 2 mins
PUMPKIN PECAN PIE - MARIA'S MIXING BOWL
From mariasmixingbowl.com
Cuisine AmericanEstimated Reading Time 2 minsCategory PieTotal Time 55 mins
PUMPKIN PECAN PIE - THE SPRUCE EATS
From thespruceeats.com
4/5 (55)Total Time 1 hr 20 minsCategory Dessert, PieCalories 341 per serving
PUMPKIN PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
PRALINE PUMPKIN PIE II RECIPE - FOOD NEWS
From foodnewsnews.com
PECAN PUMPKIN PIE II RECIPES
From tfrecipes.com
THE BEST RECIPES - PUMPKIN PECAN PIE II - TASTY RECIPES ...
From recipesmycafe.blogspot.com
PUMPKIN PECAN PIE II | RECIPE | PUMPKIN PECAN PIE, PECAN ...
From pinterest.com
PUMPKIN PECAN PIE II - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PUMPKIN PECAN PIE II BEST FAMILY RECIPES - RECIPES DINNER IDEA
From momentopanda.blogspot.com
PECAN PUMPKIN PIE II RECIPE
From crecipe.com
PUMPKIN PECAN PIE II GOOD RECIPES - ANNUAIRE-VALAIS
From annuaire-valais.blogspot.com
WORLD BEST FINGER FOOD RECIPES : PUMPKIN PECAN PIE II
From bestfingerfoodrecipes.blogspot.com
BEST CINNAMON RECIPES BLOG: PUMPKIN PECAN PIE II
From cinnamonbook.blogspot.com
PECAN PUMPKIN PIE - TFRECIPES.COM
From tfrecipes.com
PUMPKIN PECAN PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PUMPKIN PECAN PIE II GOOD RECIPES - RECIPES
From asagarnia.blogspot.com
PUMPKIN CUSTARD PIE II RECIPE
From crecipe.com
WHICH IS HEALTHIER: PUMPKIN OR PECAN PIE? | FOOD NETWORK ...
From foodnetwork.com
THE BEST RECIPES - PUMPKIN PECAN PIE II - TASTY RECIPES
From 4tastyrecipes.blogspot.com
PUMPKIN PECAN PIE II | RECIPE | PUMPKIN PECAN PIE RECIPE ...
From pinterest.com
25 PUMPKIN-PECAN RECIPES THAT TASTE LIKE FALL - TASTE OF HOME
BCL - PUMPKIN PECAN PIE II THE BEST RECIPES - BLACK CLOVER ...
From blackcloverleaf.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love