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 PIE WITH CINNAMON-PECAN TOPPING
This pumpkin pie is beyond special. There are a few steps to this recipe, but it's definitely worth the extra effort. It combines pumpkin puree and yams with a traditional mix of pumpkin pie spices. Maple syrup is added which gives the silky smooth filling a unique flavor. We really enjoyed the cinnamon pecan topping. Not only...
Provided by Gail Springsteen
Categories Pies
Time 1h45m
Number Of Ingredients 20
Steps:
- 1. I used a pre-made pie crust, but whatever you use, adjust the oven rack to the lowest position. Place a rimmed baking sheet on the rack and heat oven to 400 degrees.
- 2. After you place your dough in a deep-dish pie plate, refrigerate it for 15 minutes.
- 3. Line the crust with foil and fill with pie weights.
- 4. Bake crust on a rimmed baking sheet 15 minutes.
- 5. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until the crust is golden brown and crisp. Remove the pie plate and baking sheet from the oven. Part of the process is to put a warm filling in a warm crust before baking.
- 6. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl.
- 7. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large, heavy-bottomed saucepan (I used my Dutch oven).
- 8. Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of the pot until thick and shiny--about 10 to 15 minutes.
- 9. Remove pan from heat and whisk in cream mixture until fully incorporated.
- 10. Strain mixture through a fine-mesh strainer and set over a medium bowl, using back of ladle or spatula to press solids through strainer.
- 11. Rewhisk mixture.
- 12. Transfer to warm pre-baked pie shell.
- 13. Cover pie edges with aluminum foil to prevent burning.
- 14. Return pie plate with baking sheet to oven and bake the pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set; about 20. While baking prepare the topping.
- 15. For the cinnamon pecan topping, with a fork mix all ingredients in a small bowl until fully incorporated.
- 16. After the pie has baked for 20 minutes, sprinkle the cinnamon pecan topping over the pie.
- 17. Return pie to the oven and cook for another 15 minutes until an instant-read thermometer inserted into the center reads 175 degrees.
- 18. When done, transfer pie to wire rack and cool to room temperature, 2-3 hours.
- 19. Refrigerate leftovers, if there are any! It's wonderful, as you probably already know, with some real whipped cream to top it off!
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
MAPLE PECAN PUMPKIN PIE
Steps:
- Combine pumpkin, salt, milk, eggs in a bowl and mix well with mixer. Add sugar, spices and vanilla and continue to mix. Pour into the pie shell. Bake in a preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking 35 to 45 minutes until center is set. 8-10 minutes before pie is done cooking, take out of oven and sprinkle maple pecan topping to the top of the pie. Place pie back in the oven and continue baking till completely cooked through..
- Maple Pecan Topping Instructions: mix all ingredients together and gently sprinkle over pie.
PECAN PRALINE PUMPKIN PIE
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
Steps:
- 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 I
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
Steps:
- 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 PIE WITH PECAN STREUSEL TOPPING
My pumpkin pie, crust, and topping are made from scratch. The pie is the perfect combination of sugar and spice, with the added streusel topping for that extra wow factor! Feel free to use canned pumpkin and any homemade crust recipe of your choice.
Provided by Lisa Clarice
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
- 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
- Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
- Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
- Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
- Reduce heat to 350 and bake another 30 minutes.
- Place pecan topping on pie and bake for another 15 minutes.
- Let cool before serving.
Nutrition Facts : Calories 313.3, Fat 15.7, SaturatedFat 5.6, Cholesterol 66, Sodium 238, Carbohydrate 39.8, Fiber 1.6, Sugar 34.9, Protein 6.1
CARAMEL-PECAN PUMPKIN PIE
This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.
Provided by LISACAS1
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 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 CANDIED PECAN TOPPING
Make and share this Classic Pumpkin Pie with Candied Pecan Topping recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Roll and press crust into 9-inch glass pie plate .
- Do not bake .
- Heat oven to 350°F degrees .
- For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
- Mix well .
- Pour into unbaked pie crust.
- Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
- Do not overbake .
- Cool completely .
- Grease baking sheet lightly with shortening .
- For topping, combine granulated sugar and water in small saucepan .
- Cook and stir on medium heat until sugar dissolves .
- Increase heat .
- Bring to a boil .
- Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
- Stir briskly Spread quickly in thin layer on baking sheet .
- Cool completely Break into pieces .
- Sprinkle around edge of pie .
- (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .
Nutrition Facts : Calories 309.9, Fat 17.2, SaturatedFat 5.1, Cholesterol 72.8, Sodium 232, Carbohydrate 35.8, Fiber 1.8, Sugar 26.8, Protein 6.3
PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING
What a wonderful way to end your fall dinner. This cheesecake would be especially good at Thanksgiving. Using a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan will make that job a little easier. This cheesecake is best if made a day ahead and adding the topping about 30 minutes before serving. I haven't included cooling time in the prep or cook time. This recipe is originally from Southern Living.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h11m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
- Bake crust at 325° for 8 minutes. Cool on a wire rack.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in cinnamon, nutmeg, and cloves.
- Pour mixture into prepared crust.
- Bake at 325° for 40 minutes or until almost set.
- Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
- Cool completely on a wire rack.
- Cover and chill 8 hours.
- Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
- Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
- Let stand 10 minutes before serving.
- Store in refrigerator.
Nutrition Facts : Calories 494.9, Fat 35.5, SaturatedFat 19.7, Cholesterol 141.9, Sodium 361, Carbohydrate 39.4, Fiber 1.3, Sugar 31.8, Protein 7.3
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.
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- 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.
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