Paula Deens Pumpkin Pecan Pie Recipes

PAULA DEEN'S PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350°F
• With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
• Garnish with whipped cream .

PAULA DEEN PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Prepare the crust. Press the pie dough into the bottom and the sides of a 9-inch pie pan. Crimp the edges to make a pattern. Freeze it for 1 hour.
• Line the pie dough with parchment paper or aluminum foil. Fill up the pan with 2 pounds of pie weights or dried beans. Bake for 10 minutes. Remove the weights and lining and bake for 10 minutes more, or until the crust has turned golden brown.
• Prepare the filling. In a large bowl, beat the softened cream cheese until smooth. Beat in the pumpkin puree until well-combined.
• Beat in the sugar and salt. Add the eggs and extra egg yolk, half-and-half, and melted butter. Beat until well-combined. Mix in the vanilla, cinnamon, and ginger (if using).
• Pour the filling into the prepared pie crust and bake for 50 minutes or until the middle is set. Let the pie cool completely on a wire rack. Slice and serve with whipped cream on top. Enjoy!

PUMPKIN PIE (PAULA DEEN)

Steps:

• Preheat the oven to 350 degrees F.
• Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
• (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
• For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
• Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

PECAN PUMPKIN PIE

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.