Pumped Up Pecan Pie Recipes

Steps:

• In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling. , Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.

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:

• 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:

• Heat oven to 350 degrees, fit pie crust into a 9-inch pie plate, flute edges.
• Reserve 1/2 cup mixed nuts and 1/4 cup dried cranberries in a bowl.
• Coarsely chop remaining nuts and cranberries: spread evenly over in crust.
• Whisk together eggs, brown sugar, both syrups, flour and butter in a mediun bowl until well blended; pour over nut mixture.
• Decoratively place reserved nuts and cranberries on top of pie.
• Bake 50 to 60 minutes until set, (if crust browns too quickly, cover loosely with foil), remove to rack to cool,enjoy.