PUMPKIN-PECAN TART
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch round tart
Number Of Ingredients 15
Steps:
- Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
- Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
- Increase oven temperature to 425 degrees.
- Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
- Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
- Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.
PUMPKIN PIE WITH CARAMEL PECAN TOPPING
This recipe for Pumpkin Pie with Caramel Pecan Topping is our family's tried and true pumpkin pie recipe that makes it onto the menu year after year.
Provided by Katie
Categories Dessert
Time 1h5m
Number Of Ingredients 18
Steps:
- Prepare the pie crust according to the recipe, or use your preferred pie crust recipe or store-bought dough.
- In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and spices.
- In a separate bowl, combine the pumpkin, eggs, half-and-half, and vanilla.
- Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined.
- Pour the pumpkin mixture into the pastry-lined pie plate. Bake at 375° for 25 minutes.
- While the pie bakes, stir together the brown sugar, pecans, salt, and butter until combined.
- Remove the pie from the oven and sprinkle the brown sugar mixture over the top of the pie.
- Bake for 20 minutes more or until the center is set and the topping is golden and bubbly. Cool on a wire rack.
- Cover and refrigerate within 2 hours.
Nutrition Facts : Calories 466 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 473 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CARAMEL-PECAN PUMPKIN PIE
This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.
Provided by LISACAS1
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
- Bake in preheated oven for 20 minutes.
- Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g
CARAMEL-PECAN PUMPKIN PIE
"Caramel, pecan and pumpkin in a pie - what's not to love?" I made and took this pie to share at Thanksgiving and I must say, it was delicious! The caramelized topping added real dimension to this classic pumpkin flavor. Adding a 1/2 tsp of pumpkin pie spice really makes for a special pie crust on this beauty. Another mouth-watering recipe from BHG.com
Provided by Cynna
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium mixing bowl stir together the flour and salt.
- Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
- Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
- Form dough into a ball.
- On a lightly floured surface, flatten the ball of dough with hands.
- Roll dough from center to the edges forming a circle about 12 inches in diameter.
- Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
- Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
- In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
- Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- Cover the edge of the pie with foil to prevent overbrowning.
- Bake in a 375 degree F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
- Remove foil from pie
- Sprinkle brown sugar mixture over top of pie.
- Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
Nutrition Facts : Calories 352.1, Fat 17.2, SaturatedFat 5.2, Cholesterol 65.5, Sodium 192.8, Carbohydrate 46.5, Fiber 1.6, Sugar 26.9, Protein 5.1
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.
CARAMEL-PECAN PUMPKIN PIE
Make and share this Caramel-Pecan Pumpkin Pie recipe from Food.com.
Provided by tasb395
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
- I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
Nutrition Facts : Calories 367.4, Fat 17.9, SaturatedFat 5.2, Cholesterol 63.3, Sodium 374, Carbohydrate 49.5, Fiber 2.8, Sugar 34.3, Protein 4.6
CARAMEL PECAN TURTLE PUMPKIN PIE RECIPE
This Caramel Pecan Turtle Pumpkin Pie just gave the classic pumpkin pie a run for its money. You are going to love how easy and delicious this recipe is.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
- In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
- Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
- Refrigerate 1 hour.
- Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.
Nutrition Facts : Calories 341 kcal, Carbohydrate 55 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 321 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
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