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Steps:
- Preheat oven to 350° F.
- Combine pumpkin, sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
- Combine corn syrup, sugar, remaining 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
- Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
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
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g 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.
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
CARLA'S CLASSIC PIE DOUGH
My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.
Provided by Carla Hall
Categories dessert
Time 1h
Yield Two 9-inch crusts
Number Of Ingredients 4
Steps:
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
CARLA HALL'S PUMPKIN CHOCOLATE CAKE RECIPE
Provided by sugarbear
Number Of Ingredients 23
Steps:
- steps ingredients per step instructions. 2 cups sugar 1 cup vegetable oil 4 large eggs For the Pumpkin Cake: Grease and flour two 9-inch round layer cake pans. 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3 teaspoons pumpkin pie spice 1 teaspoon salt 2 cups pumpkin puree Preheat oven to 350 degrees F. 4 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon pumpkin spice 2 cups mascarpone 1 cup pumpkin puree (strained of excess liquid) 2 teaspoons salt Combine sugar, vegetable oil, and eggs in a large mixing bowl and mix well. Whisk dry ingredients in a separate bowl. Stir the dry into the wet ingredients until just combined. Fold in the pumpkin puree. Divide batter between the two cake pans. Bake for 35 to 40 minutes. Rotate pans half way through cooking. When a toothpick comes out clean, the cakes are done. Let cool for 5 minutes and then turn cakes out onto cooling racks. For the Mascarpone Filling: While the cakes are cooking make the filling. 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate (chopped into small bits) 1/2 teaspoon vanilla extract Beat the mascarpone and the pumpkin puree until blended, and then add the pumpkin spice, salt and powdered sugar. Mix at a high speed until blended, about 1 minute. Once it's fully combined add the vanilla and beat for another 30 seconds. Once the cakes have cooled completely, cut through each cake horizontally with a serrated knife (there will now be four round of cake to work with). ginger snaps (crushed for garnish) Spread the filling evenly between the layers (3). Once assembled, transfer cake to a cake stand with parchment paper lined around the edges (to keep the cake stand clean). For the Dark Chocolate Ganache: Make the ganache in a small saucepan. Combine the corn syrup and heavy cream and bring to a simmer. Add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Pour over the cake. Garnish with crushed ginger snaps.Once the ganache is set, remove the parchment.
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