Pumpkin Pecan Pie

PUMPKIN PECAN PIE

--adopted recipe--

Time: 75 minutes

Steps:

  • combine the pumpkin , sugar , spices and salt in a bowl mixing well
  • add the eggs and evaporated milk
  • beat until smooth , using a rotary beater or an electric mixer
  • pour into the unbaked pie shell
  • bake in a preheated oven at 425 degrees fahrenheit for 15 minutes and then reduce the temperature to 350 degree and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean
  • cool on a wire rack
  • crunchy pecan topping: place the softened butter , brown sugar , and pecans in a bowl and mix until crumbly with a fork
  • sprinkle over the cooled pie
  • place the pie under the broiler until the mixture begins to bubble , about 1 minute
  • cool to room temperature on a wire rack


Pumpkin Pecan Pie image

Number Of Ingredients: 12

Ingredients:

  1. canned pumpkin
  2. sugar
  3. ground cinnamon
  4. ground ginger
  5. ground cloves
  6. salt
  7. eggs
  8. evaporated milk
  9. unbaked 9-inch pie shell
  10. butter
  11. pecans
  12. brown sugar


PUMPKIN PECAN PIE I

Here's a combination of holiday favorites!

Recipe From allrecipes.com

Provided by Carla

Yield 8

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.


Pumpkin Pecan Pie I image

Number Of Ingredients: 11

Ingredients:

  • 1 egg
  • 1 cup canned pumpkin
  • ⅓ cup white sugar
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • ⅔ cup corn syrup
  • ½ cup white sugar
  • 3 tablespoons melted butter
  • ½ teaspoon vanilla extract
  • 1 cup pecan halves
  • 1 recipe pastry for a 9 inch single crust pie


PECAN PUMPKIN PIE

A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

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.


Pecan Pumpkin Pie image

Number Of Ingredients: 14

Ingredients:

  • Dough for single-crust pie
  • 2 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • Whipped topping, optional


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Steps:

  • 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 425° 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 at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.


Pumpkin Pecan Pie image

Number Of Ingredients: 19

Ingredients:

  • Pastry for single-crust deep-dish pie (9 inches)
  • 2 large eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin
  • 2/3 cup whole milk
  • PECAN TOPPING:
  • 2 large eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves


PECAN PUMPKIN PIE I

A combination of the best pies: Pecan and Pumpkin!

Recipe From allrecipes.com

Provided by Sheila J Grieshaber

Yield 8

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.


Pecan Pumpkin Pie I image

Number Of Ingredients: 14

Ingredients:

  • 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


UPSIDE-DOWN PUMPKIN PECAN PIE

This pie is a different twist on the normal pumpkin pie. It is served upside down with a homemade caramel sauce and vanilla-flavored whipped cream. Garnish with pecan halves. I never have any leftovers when I bring this places.

Recipe From allrecipes.com

Provided by sableguy

Time 3h21m

Yield 20

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray.
  • Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth.
  • Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter.
  • Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
  • Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator.
  • Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat.
  • Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
  • Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.


Upside-Down Pumpkin Pecan Pie image

Number Of Ingredients: 16

Ingredients:

  • cooking spray
  • 2 (15 ounce) cans pumpkin puree
  • 1 cup white sugar
  • ⅔ cup evaporated milk
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup butter, melted
  • 1 ½ cups coarsely chopped pecans
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1 cup heavy whipping cream
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 ½ teaspoons vanilla extract


PRALINE PUMPKIN PECAN PIE

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Steps:

  • Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.


Praline Pumpkin Pecan Pie image

Number Of Ingredients: 21

Ingredients:

  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 3/4 cup finely chopped pecans
  • 1/3 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • FILLING:
  • 2 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 cup packed light brown sugar
  • 1/4 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • 1 tablespoon white vinegar
  • 1 cup coarsely chopped pecans
  • 1 tablespoon vanilla extract


PUMPKIN PECAN PIE III

A nutty topping for this traditional pie. Serve with whipped cream.

Recipe From allrecipes.com

Provided by Jan Bittner

Time 3h15m

Yield 8

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
  • Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.


Pumpkin Pecan Pie III image

Number Of Ingredients: 8

Ingredients:

  • 1 recipe pastry for a 9 inch single crust pie
  • 3 eggs
  • 1 ½ cups pumpkin puree
  • ¾ cup dark corn syrup
  • ¾ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans


PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Recipe From epicurious.com

Provided by Stephan Pyles

Yield Makes on 8-inch pie

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.


Pumpkin-Pecan Pie with Whiskey Butter Sauce image

Number Of Ingredients: 33

Ingredients:

  • Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 3 to 4 tablespoons cold water
  • Pumpkin Filling
  • 1 cup cooked pumpkin purée
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons sugar
  • 1 large egg, beaten until frothy
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground allspice
  • Pinch of ground nutmeg
  • Pecan Syrup
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 small eggs
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 3/4 cup pecan pieces
  • Whiskey Butter Sauce
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tablespoon very hot water
  • 1/4 cup heavy cream
  • 1/4 cup bourbon whiskey


PUMPKIN PECAN PIE

I haven't made this recipe yet - but thought it sounded good as it combines two of my favorite Thanksgiving pies into one pie. Recipe source: shopper's newsletter

Recipe From food.com

Provided by ellie_

Time 1h10m

Yield 1 9-inch pie, 8 serving(s)

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl beat together eggs and pumpkin.
  • Stir in next 6 ingredients (sugar - vanilla).
  • Stir in milk.
  • Pour mixture into pie shell.
  • Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely.
  • To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie.
  • Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.


Pumpkin Pecan Pie image

Number Of Ingredients: 13

Ingredients:

  • 2 eggs, beaten
  • 1 (16 ounce) can pumpkin
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon vanilla
  • 1 2/3 cups evaporated milk
  • 1 (9 inch) unbaked pie shells
  • 3 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup pecans, chopped


CHOCOLATE PUMPKIN PECAN PIE

This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.

Recipe From allrecipes.com

Provided by Yoly

Time 1h25m

Yield 10

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
  • Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
  • Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
  • Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
  • Bake in the preheated oven until pie is set, 55 to 65 minutes.


Chocolate Pumpkin Pecan Pie image

Number Of Ingredients: 18

Ingredients:

  • 1 (15 ounce) can pumpkin puree
  • 3 large eggs, at room temperature
  • ½ cup white sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 3 ounces semisweet chocolate (such as Baker's®), chopped
  • 1 tablespoon unsalted butter, melted
  • ¼ cup brown sugar
  • ¼ cup dark corn syrup (such as Karo®)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup chopped pecans
  • 1 (9 inch) deep-dish pie crust
  • 24 pecan halves (optional)


IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Why wait for a special occasion when serving homemade pie is this easy and delicious?

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Time 1h55m

Yield 8

Steps:



Impossibly Easy Pumpkin-Pecan Pie image

Number Of Ingredients: 12

Ingredients:

  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup sugar
  • 1 cup evaporated milk (from 12-oz can)
  • 1 tablespoon butter or margarine, softened
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 1/4 teaspoon pumpkin pie spice
  • 8 pecan halves, if desired


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