Pumpkin Pie With Candied Pecans Recipe 455

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PUMPKIN PIE SPICED CANDIED PECANS



Pumpkin Pie Spiced Candied Pecans image

These easy Candied Pecans feature the delicious holiday flavor of pumpkin pie! Perfect for snacks, appetizer buffets, and as last-minute homemade gifts! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Snacks

Time 27m

Number Of Ingredients 7

2 tablespoons packed brown sugar
2 tablespoons water
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon kosher salt
1 cup pecan halves

Steps:

  • Preheat oven to 275°F.
  • In a small bowl, combine brown sugar, water, pumpkin pie spice, vanilla, cinnamon, and salt, stirring to combine (don't worry that the sugar and salt won't be completely dissolved). Set this at-the-ready, next to your stove, because this recipe goes really quickly.
  • In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
  • Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
  • Spread the pecans on a sheet pan lined with parchment paper.
  • Place the pan in the oven for 15 minutes.
  • Remove from oven and allow to cool.
  • Once cooled, you can break the nuts apart, if needed.
  • Enjoy immediately or store in an airtight container.

Nutrition Facts : Calories 202 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 65 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

PECAN PUMPKIN PIE I



Pecan Pumpkin Pie I image

A combination of the best pies: Pecan and Pumpkin!

Provided by Sheila J Grieshaber

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 14

2 eggs
½ cup white sugar
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 cups solid pack pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
1 tablespoon orange zest
¼ cup packed brown sugar
¾ cup pecan halves

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.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 15.9 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 399 mg, Sugar 61.7 g

CANDIED PUMPKIN SPICE PECANS



Candied Pumpkin Spice Pecans image

You'll be tempted to take possession of the bowl and eat up all of these sweet and spicy nuts. Before you know it, they'll be gone! -Julie Puderbaugh, Berwick, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2 cups.

Number Of Ingredients 5

3 tablespoons butter
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups pecan halves

Steps:

  • In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.

Nutrition Facts : Fat 34 g fat (7 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 54 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 3 g fiber, Protein 3 g protein.

HONEY-PECAN PUMPKIN PIE



Honey-Pecan Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For pecans
6 tablespoons sugar
3 tablespoons honey
3 tablespoons unsalted butter
Pinch of salt
1 cup pecan halves (about 4 ounces)
1 Easy Pastry Dough disk
For filling
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
1/3 cup honey
1 cup whipping cream
4 large eggs
For topping
1 cup chilled whipping cream
2 tablespoons honey

Steps:

  • Make pecans:
  • Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)
  • Make pie:
  • Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.
  • Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.
  • Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)
  • Make topping:
  • Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.

PUMPKIN PIE WITH CINNAMON-PECAN TOPPING



Pumpkin Pie With Cinnamon-Pecan Topping image

This pumpkin pie is beyond special. There are a few steps to this recipe, but it's definitely worth the extra effort. It combines pumpkin puree and yams with a traditional mix of pumpkin pie spices. Maple syrup is added which gives the silky smooth filling a unique flavor. We really enjoyed the cinnamon pecan topping. Not only...

Provided by Gail Springsteen

Categories     Pies

Time 1h45m

Number Of Ingredients 20

FOR THE PIE FILLING
1 c heavy cream
1 c whole milk (I used evaporated milk)
3 large eggs, plus 2 large yolks
1 tsp vanilla extract
1 can(s) pumpkin puree (15 oz.)
1 c drained candied yams from a 15 oz. can (regular can be substituted)
3/4 c sugar
1/4 c maple syrup
2 tsp ground ginger (used the spice, you can grate fresh)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp table salt
FOR THE CINNAMON PECAN TOPPING
1/2 c butter at room temperature (1 stick)
1 c all-purpose flour
2/3 c packed brown sugar
1 c pecans or walnuts
1 tsp cinnamon
1 tsp vanilla extract

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!

CANDIED PUMPKIN SPICE PECANS



Candied Pumpkin Spice Pecans image

Yes, you need pumpkin spice pecans in your life.

Provided by Pam Lolley

Time 1h25m

Yield 6 cups

Number Of Ingredients 6

1 large egg white
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
¾ teaspoon pumpkin pie spice
6 cups (about 21 oz.) pecan halves

Steps:

  • Preheat oven to 250°F. Whisk egg white in a large bowl until foamy. Whisk in packed light brown sugar, vanilla extract, kosher salt, and pumpkin pie spice. Stir pecanhalves into brown sugar mixture until thoroughly coated. Place pecans in a single layer on a large rimmed baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake, stirring every 15 minutes, until pecans have browned and coating has set and started to harden, about 45 minutes. Remove from oven; cool completely on baking sheet, about 30 minutes. Store in an airtight container up to 5 days.

CARAMEL-PECAN PUMPKIN PIE



Caramel-Pecan Pumpkin Pie image

This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

Provided by LISACAS1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 15

2 eggs
1 (15 ounce) can pumpkin puree
½ cup half-and-half
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
¾ cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

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.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g

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