Best 5 Pecan Pumpkin Pie Ii Recipes
Indulge in the irresistible flavors of fall with our delectable Pecan Pumpkin Pie II. This classic dessert combines the comforting taste of pumpkin with the nutty crunch of pecans, creating a symphony of flavors that will tantalize your taste buds. Our recipe features a creamy pumpkin filling enveloped in a flaky, buttery crust, topped with a generous layer of crunchy pecan streusel. If you're a fan of pumpkin pie, this elevated version is sure to become a new favorite. But that's not all, this article also includes a collection of other delectable pumpkin-inspired treats, from muffins to cookies to cheesecake, each offering a unique twist on the classic pumpkin flavor. Whether you're looking for a traditional Thanksgiving dessert or a delightful autumn treat, this compilation of pumpkin recipes has something for every palate.
Here are our top 5 tried and tested recipes!
PUMPKIN PECAN PIE
I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. -Jean Lockwood, Bayfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling., In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust. , Bake at for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer. , For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves., Bake for 30-35 minutes or until set. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, Fat 23g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 381mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
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.
PECAN PUMPKIN PIE II
This is a great way to combine two holiday favorites.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
- In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
- Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 25.9 g, Cholesterol 63.6 mg, Fat 13 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 287.3 mg, Sugar 16.1 g
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
PECAN PUMPKIN PIE
Steps:
- Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
- For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
- Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
- When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
- Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then blending the flesh until smooth.
- If you don't have any pumpkin pie spice, you can make your own by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Be sure to pre-bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
- Don't overfill the pie crust. The filling should come to about 1/2 inch below the rim of the crust.
- Bake the pie in a preheated oven. This will help to ensure that the pie cooks evenly.
- Let the pie cool completely before serving. This will help to prevent the filling from becoming runny.
Conclusion:
Pecan pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its creamy pumpkin filling, crunchy pecans, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give pecan pumpkin pie a try. You won't be disappointed!
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