PUMPKIN PECAN PIE
I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. -Jean Lockwood, Bayfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 430 calories, Fat 23g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 381mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
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.
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
PECAN PUMPKIN PIE
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.
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PECAN-PUMPKIN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (17)Category DessertServings 8Total Time 3 hrs 15 mins
- Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.
- Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
- In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
- Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.
BEST PUMPKIN PECAN PIE RECIPE - HOW TO MAKE PUMPKIN …
From delish.com
Reviews 1Calories 681 per servingCategory Dinner Party, Thanksgiving, Dessert
- Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.)
- In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form.
- Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself and crimp edges, With a fork, lightly prick bottom of crust.
- Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights and bake for 10 minutes more.
- Meanwhile, make fillings: In a large bowl, whisk pumpkin puree, heavy cream, sugar, and eggs together. Add vanilla and spices and stir to combine.
- In another large bowl, whisk together melted butter, sugar, corn syrup, vanilla, salt, and eggs. Add pecans and stir until well coated.
- Pour pumpkin filling on top of parbaked crust and smooth top. Gently, pour pecan filling over pumpkin.
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