Best 3 Butter Pecan Pumpkin Pie Recipes
Indulge in the delectable symphony of flavors with our tantalizing Butter Pecan Pumpkin Pie, a harmonious blend of classic fall flavors and a unique nutty crunch. This exceptional dessert boasts a rich, creamy pumpkin filling, perfectly complemented by a buttery pecan streusel topping. As you take your first bite, the velvety pumpkin custard explodes with warm spices like cinnamon, nutmeg, and clove, dancing on your palate. The pecan streusel adds a delightful textural contrast, its buttery crumbles providing a satisfying crunch with every spoonful. This recipe is a true crowd-pleaser, perfect for Thanksgiving gatherings, autumn potlucks, or simply as a sweet treat to enjoy at home.
In addition to the main Butter Pecan Pumpkin Pie recipe, this article offers a delightful collection of pie variations that cater to different tastes and dietary preferences. For those who love a classic pumpkin pie experience, the Traditional Pumpkin Pie recipe offers a straightforward approach with a flaky crust and a perfectly spiced filling. If you're looking for a gluten-free option, the Gluten-Free Pumpkin Pie provides an equally satisfying experience with its almond flour crust and creamy pumpkin filling. And for those with vegan dietary restrictions, the Vegan Pumpkin Pie offers a plant-based rendition of this timeless dessert, featuring a flaky coconut oil crust and a rich pumpkin filling made with almond milk.
PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE
Provided by Stephan Pyles
Categories Bourbon Egg Dessert Bake Thanksgiving Pecan Pumpkin Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes on 8-inch pie
Number Of Ingredients 33
Steps:
- Pie Crust
- Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
- Pumpkin Filling
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Pecan Syrup
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Assembly
- Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
- Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
- Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
- Whiskey Butter Sauce
- Melt the butter in the top of a double boiler set over gently simmering water.
- Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
BUTTER PECAN PUMPKIN PIE
This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. -Arletta Slocum, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.
Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
BUTTER PECAN TOFFEE PUMPKIN PIE
Categories Food Processor Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.
Tips:
- Selecting the right pumpkin: Choose a sugar pumpkin or pie pumpkin, as they are smaller and sweeter than other varieties. Look for one that is deep orange in color and feels heavy for its size.
- Roasting the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. To roast the pumpkin, cut it in half, scoop out the seeds, and drizzle with olive oil. Roast the pumpkin halves at 425°F for 45 minutes to 1 hour, or until the flesh is tender.
- Making the pie crust: If you prefer a flaky crust, use a combination of butter and shortening. Work the butter and shortening into the flour until it resembles coarse crumbs. Then, add ice water one tablespoon at a time until the dough just comes together.
- Blind baking the pie crust: Blind baking the pie crust before filling it helps to prevent the crust from becoming soggy. To blind bake the crust, preheat the oven to 350°F. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment paper and continue baking for another 5-10 minutes.
- Making the pumpkin pie filling: To make the pumpkin pie filling, whisk together the pumpkin puree, sugar, eggs, spices, and milk. Pour the filling into the prepared pie crust and bake at 350°F for 45-50 minutes, or until the filling is set.
- Chilling the pie: After baking, let the pie cool completely before chilling it in the refrigerator for at least 4 hours, or overnight. Chilling the pie allows the flavors to meld and the filling to set.
- Serving the pie: Serve the pie cold or at room temperature, with whipped cream or ice cream on top.
Conclusion:
Butter Pecan Pumpkin Pie is a classic fall dessert that is perfect for Thanksgiving or Christmas. With its rich, creamy filling and flaky crust, this pie is sure to be a hit with your family and friends. By following the tips above, you can make a delicious and beautiful Butter Pecan Pumpkin Pie that will be the star of your holiday table.
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