PECAN PUMPKIN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 05 minutes
Prep Time 10 minutes
Cook Time 55 minutes
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, FatContent 23g fat (6g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 65g carbohydrate (46g sugars, FiberContent 4g fiber), ProteinContent 7g protein.
BUTTER PECAN LAYER CAKE RECIPE: HOW TO MAKE IT
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 814 calories, FatContent 42g fat (19g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 107g carbohydrate (86g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
More about "pecan pumpkin butter recipe recipes"
BUTTER PECAN TARTLETS RECIPE | LAND O’LAKES
From landolakes.com
Reviews 4.5
Total Time 1 hours 1 minutes
Category Shaped, Cookie, Butter, Pecan, Sweet, Baking, Nut, Dairy, Dessert, Cookie, Dessert
Calories 130 calories per serving
- Spoon filling into baked shells; top each with pecan half. Bake 5 minutes. Cool 20 minutes in pans; remove to cooling rack.
BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
From thepioneerwoman.com
Total Time 2 hours 50 minutes
Category autumn, Thanksgiving, パン, baking, comfort food, dessert, snack
Cuisine American
- For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.
BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
From thepioneerwoman.com
Total Time 2 hours 50 minutes
Category autumn, Thanksgiving, パン, baking, comfort food, dessert, snack
Cuisine American
- For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.
PUMPKIN BUTTER RECIPE | ALLRECIPES
From allrecipes.com
BUTTER PECAN ICE CREAM RECIPE | ALLRECIPES
From allrecipes.com
10 BEST BUTTER PECAN CAKE MIX RECIPES - YUMMLY
From yummly.com
PUMPKIN PECAN COBBLER - LAUREN'S LATEST
From laurenslatest.com
PUMPKIN MUFFINS WITH PECAN STREUSEL - ONCE UPON A CHEF
From onceuponachef.com
CRANBERRY PECAN PUMPKIN BREAD - MOM ON TIMEOUT
From momontimeout.com
THE BEST PUMPKIN, APPLE AND PECAN PIE RECIPES FOR ...
From nytimes.com
PUMPKIN PECAN PIE | VERY BEST BAKING - LIBBY'S®
From verybestbaking.com
PUMPKIN PECAN PIE | VERY BEST BAKING - LIBBY'S®
From verybestbaking.com
BUTTER-PECAN PUMPKIN BARS | THE HAPPY WONDERER ~ ELLEN B.
From happywonderer.com
PEANUT BUTTER-PUMPKIN DOG TREATS RECIPE - EATINGWELL
From eatingwell.com
BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
From onceuponachef.com
PECAN PIE CHEESECAKE | THANKSGIVING PIE RECIPE WITH ...
From omgchocolatedesserts.com
BROWN BUTTER BOURBON PECAN CHOCOLATE CHUNK COOKIES - BAK…
From bakerbynature.com
BROWN SUGAR PECAN PIE RECIPE - MOM ON TIMEOUT
From momontimeout.com
BUTTER PECAN POUND CAKE - PLAIN CHICKEN
From plainchicken.com
PECAN PRALINE PUMPKIN PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PECAN PIE RECIPE - MARTHA STEWART
From marthastewart.com
PECAN PIE RECIPE - MARTHA STEWART
From marthastewart.com