Pumpkin Pecan Pie Iii Recipes
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 PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
PUMPKIN PECAN PIE III
A nutty topping for this traditional pie. Serve with whipped cream.
Provided by Jan Bittner
Categories Fruits and Vegetables Vegetables Squash
Time 3h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
- Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.7 g, Cholesterol 69.8 mg, Fat 19.3 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 3.4 g, Sodium 374.2 mg, Sugar 29.2 g
PECAN PUMPKIN PIE III
Not as sweet as just a pecan pie, this combination pie is an excellent dessert for your holiday meals and special occasions.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 16
Steps:
- Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).
- To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined. Spread mixture into pie shell.
- To Make Pecan Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
- Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.
Nutrition Facts : Calories 452 calories, Carbohydrate 53.3 g, Cholesterol 106 mg, Fat 25.9 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 291.7 mg, Sugar 27.4 g
PUMPKIN PECAN PIE
This wonderful pie was loved by my DH (who hates slimey pecan pie) and my Uncle who hates smushy pumpkin pie! It was a big hit from the Karo syrup website.
Provided by Lightly Toasted
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pumpkin filling.
- Spread evenly in the bottom of prepared pie crust.
- Beat eggs lightly.
- Stir in corn syrup, sugar, margarine, and vanilla until well blended.
- Stir in pecans.
- Carefully spoon over pumpkin filling.
- Bake 50-60 minutes in a preheated 350 oven.
- Cool on wire rack.
Nutrition Facts : Calories 433.2, Fat 20.1, SaturatedFat 3.9, Cholesterol 69.8, Sodium 241.6, Carbohydrate 62.4, Fiber 2.9, Sugar 35, Protein 5.2
PUMPKIN PECAN PIE
Leave it to Paula to combine two holiday favorites in this pumpkin pie with pecans. This easy dessert calls for chopped pecans, vanilla, canned pumpkin, and butter. Don't forget the unbaked pie shell or whipped cream for topping.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
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.
HOME
Steps:
- Preheat oven to 350° F.
- Combine pumpkin, sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
- Combine corn syrup, sugar, remaining 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
- Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
More about "pumpkin pecan pie iii recipes"
PECAN PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (66)Estimated Reading Time 8 minsServings 8
- Whisk rye flour, sugar, salt, and 1½ cups all-purpose flour in a large bowl to combine. Add butter and toss to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large shaggy pieces of dough (you want some pieces of butter that are flat and thin and some that are large and chunky). Drizzle 5 Tbsp. ice water over, running your fingers through flour mixture to evenly distribute. Knead dough in bowl until it starts to come together (it should look a little dry, but add more ice water by the teaspoonful if needed, just until dough comes together).
- Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges and any loose bits. Dust surface and dough lightly with flour to keep dough from sticking. Using your hands, form dough into about a 7x5" rectangle. Using your rolling pin, gently tap and press dough to compact and tidy up edges. Roll out dough, dusting dough and surface as needed, until 3 times longer than when you started. Fold dough over onto itself in thirds like a letter to make a square. Wrap in plastic and chill until firm, at least 30 minutes.
- Preheat oven to 400°. Roll out dough on a lightly floured surface to about a 12" round. Wrap dough around your rolling pin and unfurl into a standard 9"-diameter pie dish. Gently lift dough so it slumps down into edges of dish. Trim overhang and crimp as desired. Line crust with parchment paper or foil. Place dish on a rimmed baking sheet and fill with pie weights or dried beans. Bake until edges of crust start to brown, about 20 minutes. Remove parchment and weights. Decrease oven temperature to 350° and bake crust until edges are golden, 20–25 minutes. Remove dish from oven and brush 1 Tbsp. egg white over bottom of crust. Return to oven and bake until crust is golden brown, 5–10 minutes (the egg creates a water-resistant coating that helps prevent the custard from making the bottom soggy). Reserve remaining egg white for topping.
- Do Ahead: Dough can be made 3 days ahead; keep chilled. Crust can be baked 3 days ahead; store tightly wrapped at room temperature.
PUMPKIN PECAN PIE BARS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Ratings 2Calories 128 per servingCategory Dessert
- To make the crust: Preheat oven to 350° Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
- To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
- To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.
PUMPKIN AND PECAN PIE | PECAN PIE RECIPE | TESCO REAL …
From realfood.tesco.com
4/5 (39)Total Time 1 hr 35 minsCategory DessertCalories 364 per serving
PUMPKIN PECAN PIE | MCCORMICK
From mccormick.com
Cuisine AmericanCategory Pies And TartsServings 8
LAYERED PUMPKIN PECAN PIE RECIPE! — BUNS IN MY OVEN
From bunsinmyoven.com
Category DessertCalories 446 per serving
- To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, combine this in a food processor fitted with the dough blade.
PUMPKIN PECAN PIE RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 3 hrs 45 minsCategory Pies
- Preheat oven to 375°F. Stir together graham cracker crumbs, granulated sugar, powdered milk, and 1/2 teaspoon of the salt in a bowl; stir in butter until well blended and mixture holds its shape when pressed together. Press mixture into bottom and up sides of a 9-inch pie dish. Bake in preheated oven until lightly toasted, about 8 minutes. Remove from oven; let cool completely, about 30 minutes. (Do not turn off oven.)
- Sprinkle 3/4 cup of the pecans over bottom of crust. Whisk together eggs, pumpkin, evaporated milk, brown sugar, pumpkin pie spice, and remaining 1/2 teaspoon salt in a bowl; pour over pecans in crust. Bake at 375°F until set, 50 to 55 minutes. Remove from oven; let cool completely, about 2 hours.
- Spread whipped cream evenly over cooled pie; sprinkle with remaining 3/4 cup pecans. Slice and serve.
PECAN PUMPKIN PIE • THE GOLD LINING GIRL
From thegoldlininggirl.com
3.5/5 (2)Category PieServings 8Total Time 1 hr 40 mins
- In a large bowl, whisk together pumpkin, 2 eggs, brown sugar, 2 tbsp. granulated sugar, 3 tbsp. melted butter, pumpkin pie spice, cinnamon, and nutmeg until smooth.
- In the same large bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining 3/4 cup granulated sugar, and remaining 2 tbsp. melted butter until smooth.
PUMPKIN PECAN PIE {THE BEST PIE!} - WELLPLATED.COM
From wellplated.com
Reviews 37Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Place one rack in the bottom of your oven and one rack in the center. Preheat the oven to 425 degrees F.
- Prepare the whole wheat pie crust according to the recipe directions. Roll out half of the recipe (enough for 1 crust) and fit it into a regular (not deep dish) 9-inch pie dish that is at least 1 1/4-inches deep. Crimp the edges, leaving the crimp tall. Place the crust in the refrigerator while you prepare the filling. Leave the second half of the pie crust in the refrigerator for later.
- Make the pecan topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Set aside.
- Make the pumpkin filling: In a large bowl, stir together all of the ingredients—the pumpkin puree, eggs, half and half, maple syrup, butter, cinnamon, ginger, nutmeg, and salt—until smooth.
PUMPKIN PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
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4/5 (1)Total Time 4 hrsCategory Healthy Pumpkin Dessert RecipesCalories 296 per serving
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4/5 (55)Total Time 1 hr 20 minsCategory Dessert, PieCalories 341 per serving
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