Pumpkin Pie Spice Pecans Food

PUMPKIN PIE SPICED PECANS

Steps:

• Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.

PUMPKIN PECAN PIE I

Steps:

• 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.

CANDIED PUMPKIN SPICE PECANS

Steps:

• In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.

PUMPKIN PIE SPICED CANDIED PECANS

Steps:

• Preheat oven to 275°F.
• In a small bowl, combine brown sugar, water, pumpkin pie spice, vanilla, cinnamon, and salt, stirring to combine (don't worry that the sugar and salt won't be completely dissolved). Set this at-the-ready, next to your stove, because this recipe goes really quickly.
• In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
• Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
• Spread the pecans on a sheet pan lined with parchment paper.
• Place the pan in the oven for 15 minutes.
• Remove from oven and allow to cool.
• Once cooled, you can break the nuts apart, if needed.
• Enjoy immediately or store in an airtight container.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
• on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
• On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
• Place rack in center of oven; preheat to 425 degrees F.
• for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
• Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
• Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
• Remove pie ; cool 30 minutes.
• Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.

PECAN-PUMPKIN SPICE MOON PIES

Steps:

• Line a half sheet tray with parchment paper so that it hangs over the edges on all sides by about 2" (this will make the marshmallows easier to remove from the pan). Spray paper with nonstick cooking spray and dust generously with powdered sugar.
• In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over ? Celsius cold water and set aside to bloom. Meanwhile, combine sugar, corn syrup, and salt with ? Celsius water in a small saucepan and cook over medium heat until the sugar dissolves. Increase heat to high and continue cooking syrup until it reaches 240 degrees on a candy thermometer. Remove from heat.
• With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Increase speed to high and whip until very thick and glossy, about 15 minutes. Add vanilla and pumpkin pie spice and mix until thoroughly combined. Using gel paste food coloring, tint marshmallow mixture to a pale orange.
• Pour mixture into prepared pan, dust top generously with powdered sugar, and allow to sit for at least four hours. When marshmallows are set, turn out of pan onto a clean work surface dusted with powdered sugar, and peel off parchment. Using a 2 ½" ring mold or cookie cutter dusted with powdered sugar, cut out marshmallow rounds. Store wrapped in plastic or in an airtight container if not using immediately.
• Meanwhile, preheat oven to 325 degrees. In a food processor, finely grind the pecans together with the sugars. Add flour and salt to food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs, then add egg and vanilla and process until the dough comes together.
• Lightly dust a clean work surface with flour and turn the dough out. Form into a ball and then flatten into a disc, working in some of the flour from the table as needed. Wrap dough in plastic wrap and chill about 30 minutes in the freezer, or 1 hour in the refrigerator.
• Remove dough from plastic wrap and roll out to about ?" thick with a rolling pin, dusting work surface, dough, and rolling pin with flour as necessary to prevent sticking. Using a 2 ½" round cookie cutter or ring mold, cut out cookies. Space about an inch apart on parchment-lined baking sheets, then bake, rotating once halfway through, 8-10 minutes (cookies should be slightly undercooked).
• Allow to cool completely before decorating.
• When cookies are ready, heat candy melts in a medium glass bowl in the microwave in 15-30 second increments, stirring after each, until completely smooth, thinning with 1 T. melted shortening at a time until candy melts reach a nice dipping consistency. Dip half of cookies into mixture, allowing excess to drip off, then place on a wire cooling rack set over a parchment-lined half sheet tray. Allow candy to set slightly before decorating with assorted sprinkles. If desired, mix a little gold highlighter with a small amount of vodka in a small bowl and splatter cookies with "paint." Allow to set completely, at least 30 minutes.
• To assemble, carefully spread remaining undecorated cookies with 1 t. apple butter. Place a marshmallow round on top of the apple butter, then sandwich together with decorated cookies, using a dab of apple butter on the underside of each as glue. Moon pies are best served immediately once assembled.

PUMPKIN PIE SPICED PECANS

Steps:

• Mix nuts in with egg white.
• Add sugar and spices.
• Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required).
• Bake at 250 degrees for 25 minutes.
• Cool on wax paper.
• Store in airtight container.

PUMPKIN SPICE PIE

Steps:

• For pie:
• Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
• Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• For whipped cream:
• Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
• Serve pie cold or at room temperature with whipped cream.

PECAN PUMPKIN PIE

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.