Best 4 Cafes Pecan Pumpkin Pie Recipes
Indulge in the decadent flavors of fall with Café's divine Pecan Pumpkin Pie, a symphony of seasonal delights. This iconic dessert seamlessly blends the rich, nutty essence of pecans with the velvety smoothness of pumpkin, all nestled in a flaky, golden crust. Each bite offers a harmonious balance of sweet and savory, with a hint of spice that lingers on the palate. As you delve deeper into this article, you'll discover a treasure trove of additional recipes that celebrate the quintessential flavors of autumn. From the subtly sweet and tangy Cranberry Orange Relish to the aromatic and comforting Apple Cider Donuts, each recipe captures the essence of the season. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will warm your heart and tantalize your taste buds.
Here are our top 4 tried and tested recipes!
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
PECAN PUMPKIN PIE I
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
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
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.
CAFE'S PECAN PUMPKIN PIE
About ten years ago, a gal gave me a bar cookie recipe and told me not to be put off by the cake mix in the ingredients. I tried it and liked the taste. The next time, I made it into a pie gussied up with a caramel sauce and whipped cream.-Nila Towler, Baird, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (10 servings each).
Number Of Ingredients 17
Steps:
- Line two 9-in. pie plates with parchment; coat the paper with cooking spray. Set aside., In a bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove paper. Chill., In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form., Cut the pie into slices; drizzle with caramel sauce and dollop with topping.
Nutrition Facts :
Tips:
- Prepare the Crust in Advance: Making the pie crust ahead of time allows it to chill and become easier to handle. This also prevents the crust from shrinking too much during baking.
- Use Fresh Pumpkin Puree: Canned pumpkin puree can be used, but fresh pumpkin puree provides a richer and more flavorful taste.
- Cream the Butter and Sugar Thoroughly: This step incorporates air into the mixture, resulting in a light and fluffy pie filling.
- Add the Eggs One at a Time: Gradually adding the eggs helps prevent the custard from curdling.
- Don't Overmix the Filling: Overmixing the filling can result in a tough and dense pie.
- Bake the Pie in a Water Bath: This technique helps prevent the crust from cracking and keeps the filling moist.
- Let the Pie Cool Completely: Allowing the pie to cool completely helps the filling to set and prevents it from becoming runny.
Conclusion:
The Cafes' Pecan Pumpkin Pie is a delicious and festive dessert perfect for Thanksgiving or any special occasion. With its creamy pumpkin filling, crunchy pecan topping, and flaky crust, this pie is sure to be a hit with everyone. Whether you are an experienced baker or a beginner, this recipe provides detailed instructions and helpful tips to ensure success. Follow these tips and enjoy the delightful combination of pumpkin and pecan flavors in every bite. Happy baking and happy holidays!
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