PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS
This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. -Loretta Lawrence, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 696 calories, Fat 46g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 335mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 6g fiber), Protein 9g protein.
CANDIED SWEET POTATOES WITH PECANS
This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.
Provided by Stiritup
Categories Side Dish Vegetables Sweet Potatoes
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
- Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
- Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
- Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
- Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
- Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g
SWEET POTATO-PUMPKIN PIE
My family LOVES pumpkin and sweet potatoes a lot, especially around the holidays:). Once while making holiday pies, I mixed the pumpkin and sweet potatoes together. WAA LAA a new yummy pie.
Provided by Jill22 2
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Mash sweet potatoes well.
- In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
- Mix until thick ,creamy and well combined.
- Pour into pie crusts.
- Place on a cookie sheet.
- Bake in a preheated 425°F oven for 15 minutes.
- Then lower temperature to 350°F and bake for 45 minutes longer.
- Remove from oven cool completely.
- Serve with Cool-Whip, ice cream, and/or whip cream.
- Enjoy!
SWEET POTATO PIE WITH PECAN CRUST
This is a relatively new recipe at my house. I got it from an old friend who knows how much my oldest child and my dad love sweet potato pies. He told me to try this crust out and see how they like it. Well, it is a new oft requested dessert at my house and my daddy has become an expert at it. JUST FYI, you can use pumpkin instead of sweet potatoes for a pumpkin pie and it is really good too.
Provided by Sherrybeth
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust:.
- In a large bowl, stir together flour, pecans and salt.
- With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Add oil slowly, continuing to mix with pastry blender or fork.
- Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
- Do not overwork dough.
- Form into a ball, cover and let set in refrigerator while preparing filling.
- For the filling:.
- Mix all ingredients except eggs and half & Half and stir well.
- Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
- Assembling the pie:.
- On lightly floured surface, roll crust to fit pie pan.
- Place in pan and flute edges.
- Pour filling into prepared pie shell and bake at 375°F for 35-40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.
Nutrition Facts : Calories 440.8, Fat 25.6, SaturatedFat 9.4, Cholesterol 114.2, Sodium 295, Carbohydrate 48.5, Fiber 2.3, Sugar 29.4, Protein 6.5
PUMPKIN PIE WITH MAPLE CREAM AND SUGARED PECANS
Makes plain old pumpkin pie spectacular. The recipe is from Southern Living. You can also make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.
Provided by Lvs2Cook
Categories Pie
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bake pie crust at 450°F for 8 minutes.
- Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°F.
- Whisk together pumpkin and next 10 ingredients in a large bowl until combined.
- Pour filling into crust.
- Bake at 375°F for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
- Cool on a wire rack.
- Cover and refrigerate overnight.
- Combine 2 tablespoons granulated sugar and pecans in a small skillet.
- Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
- Spoon onto wax paper to cool.
- Crumble sugared pecans into pieces.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
- Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
- To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.
Nutrition Facts : Calories 519.2, Fat 30.7, SaturatedFat 13.1, Cholesterol 136.9, Sodium 401.6, Carbohydrate 57.3, Fiber 3.5, Sugar 39.3, Protein 7
SWEET POTATO-PECAN PIE
Make and share this Sweet Potato-Pecan Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare pie shell,set aside.
- Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
- Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
- Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
- Add sugar, corn syrup, melted butter, vanilla and cinnamon.
- Beat at low speed just until mixture is well blended, about 1 minute.
- Stir in pecans.
- Preheat oven to 350 degrees Fahrenheit.
- To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
- Pour pecan topping over top.
- Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
- Remove pie to rack to cool.
- Just before serving decorate with whipped cream.
Nutrition Facts : Calories 323, Fat 19.6, SaturatedFat 6.9, Cholesterol 70.3, Sodium 178.9, Carbohydrate 35, Fiber 1.9, Sugar 17.3, Protein 3.8
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
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