Pumpkin Pie With Cinnamon Pecan Topping Recipes

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.

PUMPKIN PIE WITH CARAMEL PECAN TOPPING

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.

PECAN PUMPKIN PIE I

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.

PUMPKIN PIE WITH CINNAMON-PECAN TOPPING

Steps:

• 1. I used a pre-made pie crust, but whatever you use, adjust the oven rack to the lowest position. Place a rimmed baking sheet on the rack and heat oven to 400 degrees.
• 2. After you place your dough in a deep-dish pie plate, refrigerate it for 15 minutes.
• 3. Line the crust with foil and fill with pie weights.
• 4. Bake crust on a rimmed baking sheet 15 minutes.
• 5. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until the crust is golden brown and crisp. Remove the pie plate and baking sheet from the oven. Part of the process is to put a warm filling in a warm crust before baking.
• 6. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl.
• 7. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large, heavy-bottomed saucepan (I used my Dutch oven).
• 8. Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of the pot until thick and shiny--about 10 to 15 minutes.
• 9. Remove pan from heat and whisk in cream mixture until fully incorporated.
• 10. Strain mixture through a fine-mesh strainer and set over a medium bowl, using back of ladle or spatula to press solids through strainer.
• 11. Rewhisk mixture.
• 12. Transfer to warm pre-baked pie shell.
• 13. Cover pie edges with aluminum foil to prevent burning.
• 14. Return pie plate with baking sheet to oven and bake the pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set; about 20. While baking prepare the topping.
• 15. For the cinnamon pecan topping, with a fork mix all ingredients in a small bowl until fully incorporated.
• 16. After the pie has baked for 20 minutes, sprinkle the cinnamon pecan topping over the pie.
• 17. Return pie to the oven and cook for another 15 minutes until an instant-read thermometer inserted into the center reads 175 degrees.
• 18. When done, transfer pie to wire rack and cool to room temperature, 2-3 hours.
• 19. Refrigerate leftovers, if there are any! It's wonderful, as you probably already know, with some real whipped cream to top it off!

PUMPKIN PIE WITH PECAN STREUSEL TOPPING

Steps:

• Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
• 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
• Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
• Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
• Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
• Reduce heat to 350 and bake another 30 minutes.
• Place pecan topping on pie and bake for another 15 minutes.
• Let cool before serving.

CLASSIC PUMPKIN PIE WITH CANDIED PECAN TOPPING

Steps:

• Roll and press crust into 9-inch glass pie plate .
• Do not bake .
• Heat oven to 350°F degrees .
• For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
• Mix well .
• Pour into unbaked pie crust.
• Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
• Do not overbake .
• Cool completely .
• Grease baking sheet lightly with shortening .
• For topping, combine granulated sugar and water in small saucepan .
• Cook and stir on medium heat until sugar dissolves .
• Increase heat .
• Bring to a boil .
• Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
• Stir briskly Spread quickly in thin layer on baking sheet .
• Cool completely Break into pieces .
• Sprinkle around edge of pie .
• (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .

PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING

Steps:

• Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
• Bake crust at 325° for 8 minutes. Cool on a wire rack.
• Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in cinnamon, nutmeg, and cloves.
• Pour mixture into prepared crust.
• Bake at 325° for 40 minutes or until almost set.
• Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
• Cool completely on a wire rack.
• Cover and chill 8 hours.
• Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
• Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
• Let stand 10 minutes before serving.
• Store in refrigerator.