Pecan Winter Squash Or Pumpkin Pie Recipes
WINTER SQUASH/PUMPKIN PIE
I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell.
Provided by JanaBird
Categories Pie
Time 1h10m
Yield 1-2 pies, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash-peel and cube fresh pumpkin or squash.
- Steam for one hour.
- Drain in a colander for a long time mashing the pumpkin periodically.
- This mixture freezes well in zip bags.
- In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
- Stir in the rest of the ingredients.
- Pour the batter into the pie shell.
- Bake at 300°F for one hour.
Nutrition Facts : Calories 154.3, Fat 5.7, SaturatedFat 2.7, Cholesterol 117.9, Sodium 274.1, Carbohydrate 14.2, Fiber 0.5, Sugar 9.3, Protein 6.4
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
NEW ENGLAND SQUASH PIE WITH PECAN TOPPING
This is a great alternative to pumpkin pie. My sister-in-law made this last Thanksgiving and I had to have this recipe. You can use any type of squash, but my sister-in-law used butternut because the color closely resembles pumpkin.
Provided by Diamondlil
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
- Mix all filling ingredients together until well blended. Pour into a pastry-lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie. Return pie to oven to bake the last 10 minutes.
- (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
- Cool completely before refrigerating. This pie must be stored in the refrigerator.
Nutrition Facts : Calories 394.5, Fat 23.5, SaturatedFat 8.9, Cholesterol 112.4, Sodium 416.9, Carbohydrate 43.8, Fiber 1.8, Sugar 39.5, Protein 5.5
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.
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