Mini Pumpkin Pies With Pecan Streusel Topping Recipes

STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
• Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
• Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

PECAN PUMPKIN PIE

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.

PECAN STREUSEL PUMPKIN PIE

Steps:

• Toss together the flour, salt, and sugar.
• Dice the extremely cold butter into small pieces and add to the bowl along with the cold shortening.
• Cut the butter and shortening into the flour with a pastry blender or two knives until the dough forms coarse crumbs.
• Very slowly, add in 4 tablespoons of ice cold water -- add 1 tablespoon at a time until the dough can form into a ball.
• Stir the mixture a few times with a wooden spoon and then spoon it all onto a large sheet of plastic wrap.
• Knead just a few times to get it into a ball and then wrap tightly in the plastic wrap. Chill for at least 30 minutes up to overnight.
• Preheat the oven to 425 degrees F.
• Whisk the pumpkin puree with 1 large egg, and 3 egg YOLKS. Once combined whisk in the sweetened condensed milk.
• Add in the cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
• Roll out the pie dough (I roll the dough in between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up one time and then crimp those edges with your fingers.
• In a small bowl, whisk together the egg and milk and brush that lightly over the edges of the crust.
• Pour the filling into the pie crust. Tap a few times to release extra air.
• Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.
• Meanwhile, chop the pecans into small pieces.
• Toss the pecans with the brown sugar, flour, and cinnamon.
• Finely dice the cold butter and then using a pastry blender (or your hands), cut it in with the other ingredients until a thick streusel is formed.
• Remove the pie after cooking for 25-30 minutes and top it evenly with the streusel.
• Return to the oven for another 10-15 minutes or until set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep the crust from browning too much)
• Remove from the oven and let cool completely.
• Serve the pie chilled or at room temperature.
• In a bowl of a stand mixer, pour in the cold heavy whipping cream. Whip for 1-2 minutes and then gradually pour in the maple syrup.
• Whip until soft peaks form.
• Chill until ready to serve.
• Generously spoon the maple whipped cream over the pie and enjoy!

PUMPKIN PIE WITH PECAN STREUSEL TOPPING

Steps:

• Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
• 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
• Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
• Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
• Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
• Reduce heat to 350 and bake another 30 minutes.
• Place pecan topping on pie and bake for another 15 minutes.
• Let cool before serving.

MINI PUMPKIN PIES WITH PECAN STREUSEL TOPPING

Steps:

• Preparation:.
• Preheat oven to 425.
• Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
• Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
• Press cut out circles into pan.
• In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated.
• Using a cookie scoop, fill mini pie shells with filling.
• Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly.
• Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown.
• Let cool completely before serving. refrigerate leftovers.

KETO PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees.
• Add the filling ingredients to a large mixing bowl and whisk well to combine.
• Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
• Bake for 45 minutes. Filling will still be somewhat jiggly.
• Add the topping ingredients to a small mixing bowl and stir to combine.
• Sprinkle the streusel evenly over the pie and return to the oven for 15-20 minutes or until a knife inserted in the center comes out clean.
• Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.