PUMPKIN PECAN RECIPES
EGGNOG PUMPKIN PIE RECIPE: HOW TO MAKE IT
Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, “This pie of my mom’s is the absolute best pumpkin pie I have ever tasted.”
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. 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, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving. If desired, top with whipped cream.
Nutrition Facts : Calories 317 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 40g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
PECAN PUMPKIN PIE RECIPE: HOW TO MAKE IT
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.
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PUMPKIN PECAN LOAVES RECIPE: HOW TO MAKE IT
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. —Brenda Jackson, Garden City, Kansas
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Calories 249 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Calories 249 calories per serving
- In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
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