Paula Deens Pumpkin Pecan Pie Recipes

PAULA DEEN'S PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
• For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
• Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350 °F.
• With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
• Garnish with whipped cream.

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 375°. Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under, and crimp, if desired. Line pie crust with aluminum foil, and add pie weights. Bake for 10 minutes. Remove crust from oven, and remove foil and pie weights; set crust aside. Increase oven temperature to 425°. In a medium bowl, whisk together pumpkin, sugar, cinnamon, ginger, salt, cloves, and allspice. Add eggs, one at a time, whisking until combined after each addition. Whisk in evaporated milk until smooth. Pour into prepared pie crust. Bake for 10 minutes; reduce oven temperature to 350°, and bake for 45 to 50 minutes longer or until center is almost set. Cool on a wire rack. Refrigerate until ready to serve. Garnish with whipped cream and cinnamon, if desired.

PRALINE PUMPKIN PIE (PAULA DEEN)

Steps:

• Preheat oven to 400°F.
• Blend pecans with 1/3 cup brown sugar and softened butter.
• Press gently with back of a spoon into bottom of unbaked pie shell.
• Blend all remaining ingredients except egg whites and granulated sugar.
• Pour into pie shell.
• Bake for about 50 minutes.
• Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
• Return to 425°F oven just to brown meringue.
• Chill and serve cold.

PAULA DEEN'S PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350°F
• With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
• Garnish with whipped cream .

PAULA DEEN'S PUMPKIN CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
• 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
• 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

PUMPKIN BARS

Steps:

• Preheat the oven to 350 °F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing:
• Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.