Best 2 Pumpkin And Pecan Pie Recipes
Indulge in a delightful culinary journey with our comprehensive guide to creating the perfect Pumpkin and Pecan Pie. This timeless dessert, a harmonious blend of sweet pumpkin and crunchy pecans, is a beloved classic that graces tables during festive gatherings and everyday celebrations alike.
Our curated collection of recipes offers a diverse range of options, catering to various dietary preferences and skill levels. Dive into the classic rendition of our Pumpkin Pie recipe, featuring a velvety pumpkin filling nestled in a flaky, buttery crust. For a touch of sophistication, our Pumpkin Cheesecake Pie recipe combines the richness of cheesecake with the comforting flavors of pumpkin, resulting in a decadent treat.
If you seek a gluten-free alternative, our Gluten-Free Pumpkin Pie recipe provides a delectable option without compromising on taste. For those with vegan preferences, our Vegan Pumpkin Pie recipe offers a plant-based version that is equally satisfying.
Craving a delightful miniature version? Our Pumpkin Hand Pies recipe delivers individual servings of pumpkin goodness, perfect for picnics or as a delightful addition to dessert buffets. And for those who adore the combination of pumpkin and pecan, our Pumpkin Pecan Pie recipe elevates the classic with the addition of crunchy pecan halves, creating a symphony of flavors.
CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Provided by Anna Stockwell
Categories Chocolate Dessert Thanksgiving Kid-Friendly Pecan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
- Make the filling:
- Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
- Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
- Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
- Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
- Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
- Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
PUMPKIN AND PECAN PIE
Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.
Nutrition Facts :
Tips:
- Choose the right pumpkin. Look for a sugar pumpkin or pie pumpkin, which are small and have a deep orange color. Avoid using a carving pumpkin, as they are too watery and stringy.
- Roast the pumpkin yourself. Roasting the pumpkin brings out its natural sweetness and flavor. To roast a pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 400 degrees Fahrenheit for 45 minutes to 1 hour, or until the pumpkin is tender.
- Use fresh, high-quality pecans. Fresh pecans will give your pie the best flavor. If you can't find fresh pecans, you can use frozen or chopped pecans.
- Don't overmix the pie filling. Overmixing the pie filling will make it tough. Mix the filling just until the ingredients are combined.
- Bake the pie at a high temperature. This will help the crust to cook through and the filling to set.
- Let the pie cool completely before serving. This will allow the filling to firm up and the crust to become flaky.
Conclusion:
Pumpkin and pecan pie is a classic fall dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its creamy, sweet filling and flaky crust, it's sure to be a hit with everyone at your table. So next time you're looking for a delicious and festive dessert, give this pumpkin and pecan pie recipe a try. You won't be disappointed!
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