Pecan Pumpkin Spice Moon Pies Recipes

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:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute.
• Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter.
• Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes.
• Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving.

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:

• For the cookies: Preheat oven to 350 degrees Farenheit.
• Mix together the spice cake mix and pumpkin puree until everything is incorporated.
• Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
• For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
• In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
• Fold in the Cool Whip.
• When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.

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.

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.

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.