Pumpkin Pie With Cinnamon Pecan Topping Recipes

Steps:

• 1. I used a pre-made pie crust, but whatever you use, adjust the oven rack to the lowest position. Place a rimmed baking sheet on the rack and heat oven to 400 degrees.
• 2. After you place your dough in a deep-dish pie plate, refrigerate it for 15 minutes.
• 3. Line the crust with foil and fill with pie weights.
• 4. Bake crust on a rimmed baking sheet 15 minutes.
• 5. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until the crust is golden brown and crisp. Remove the pie plate and baking sheet from the oven. Part of the process is to put a warm filling in a warm crust before baking.
• 6. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl.
• 7. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large, heavy-bottomed saucepan (I used my Dutch oven).
• 8. Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of the pot until thick and shiny--about 10 to 15 minutes.
• 9. Remove pan from heat and whisk in cream mixture until fully incorporated.
• 10. Strain mixture through a fine-mesh strainer and set over a medium bowl, using back of ladle or spatula to press solids through strainer.
• 11. Rewhisk mixture.
• 12. Transfer to warm pre-baked pie shell.
• 13. Cover pie edges with aluminum foil to prevent burning.
• 14. Return pie plate with baking sheet to oven and bake the pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set; about 20. While baking prepare the topping.
• 15. For the cinnamon pecan topping, with a fork mix all ingredients in a small bowl until fully incorporated.
• 16. After the pie has baked for 20 minutes, sprinkle the cinnamon pecan topping over the pie.
• 17. Return pie to the oven and cook for another 15 minutes until an instant-read thermometer inserted into the center reads 175 degrees.
• 18. When done, transfer pie to wire rack and cool to room temperature, 2-3 hours.
• 19. Refrigerate leftovers, if there are any! It's wonderful, as you probably already know, with some real whipped cream to top it off!

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 375 degrees F (190 degrees C).
• Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
• Bake in preheated oven for 20 minutes.
• Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Steps:

• Roll and press crust into 9-inch glass pie plate .
• Do not bake .
• Heat oven to 350°F degrees .
• For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
• Mix well .
• Pour into unbaked pie crust.
• Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
• Do not overbake .
• Cool completely .
• Grease baking sheet lightly with shortening .
• For topping, combine granulated sugar and water in small saucepan .
• Cook and stir on medium heat until sugar dissolves .
• Increase heat .
• Bring to a boil .
• Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
• Stir briskly Spread quickly in thin layer on baking sheet .
• Cool completely Break into pieces .
• Sprinkle around edge of pie .
• (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .