PUMPKIN PIE WITH PECANS TOPPING RECIPES
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.
PUMPKIN PIE CRUNCH RECIPE - FOOD.COM
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease bottom of 13x9x2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
- Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
- Drizzle with melted butter.
- Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 318.5, FatContent 18.2, SaturatedFatContent 7.7, CholesterolContent 57.8, SodiumContent 336.3, CarbohydrateContent 36.7, FiberContent 1, SugarContent 24.1, ProteinContent 4.1
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PUMPKIN PIE CRUNCH RECIPE - FOOD.COM
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 318.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 318.5 per serving
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
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SUGAR-FREE PUMPKIN PIE RECIPE: HOW TO MAKE IT
Even those on restricted diets should be able to enjoy a good piece of pie once in a while. This creamy, wonderful sugar-free pumpkin pie is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat. —Marijean Ackers, Riverside, California
From tasteofhome.com
Reviews 3.3
Total Time 10 minutes
Category Desserts
Calories 181 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 10 minutes
Category Desserts
Calories 181 calories per serving
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