Cafes Pecan Pumpkin Pie Recipes

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.

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.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling., In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust. , Bake at for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer. , For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves., Bake for 30-35 minutes or until set. Cool completely. Store in the refrigerator.

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.

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.

Steps:

• Line two 9-in. pie plates with parchment; coat the paper with cooking spray. Set aside., In a bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove paper. Chill., In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form., Cut the pie into slices; drizzle with caramel sauce and dollop with topping.