How To make Classic Pumpkin Pie with Candied Pecan Toppin
9 Crisco single crust
filling:
1 cn Solid-pack pumpkin; 16 oz
Pumpkin pie filling) 1 cn Evaporated milk; 1 1/2 cups
2 Eggs
1/2 c Granulated sugar
1/2 c Light brown sugar; firmly
-packed 1 ts Cinnamon
1/2 ts Salt
1/2 ts Ginger
1/4 ts Nutmeg
1/8 ts Cloves
topping:
1/2 c Granulated sugar
1/2 c Water
2 tb Butter; or margarine
1 c Pecan pieces
For crust, prepare Classic Crisco Single Crust. Roll and press crust into 9-inch glass pie plate. Do not bake. Heat oven to 350 degrees.
For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmet and cloves in large bowl. Mix well. Pour into unbaked pie crust. Bake at 350 degrees for 1 hour 10 minutes or until knife inserted in center comes out clean. 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 7-8 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. -----
How To make Classic Pumpkin Pie with Candied Pecan Toppin's Videos
Pumpkin Pecan Tart | Thanksgiving Recipes |Martha Stewart
Martha Stewart and TV chef Thomas Joseph make a pumpkin pecan tart that will please both pumpkin pie and pecan pie enthusiasts alike.
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Pumpkin Pecan Tart⎢Martha Stewart
The Healthy Voyager - Pumpkin Maple Pecan Pie
On this Thanksgiving episode of Healthy Voyager, Carolyn Scott combines the two most popular pies at Thanksgiving together! It starts with making the pumpkin pie first and then the crunchy, gooey pecan topping afterward.
Acorn crust PUMPKIN PIE with candied hazelnuts and walnuts (Perfect for Thanksgiving!)
CRUST Ingredients (makes 2 crusts):
2 cups Acorn Flour (Leached and strained)
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup maple syrup
2 farm fresh eggs
PIE Ingredients: (for one pie)
1 Cup cooked pumpkin
1/3 cup maple syrup
1/2 cup Milk
2 farm fresh eggs
1/2 tsp salt
1 tsp pumpkin pie spice
CANDIED nuts:
2 tbs butter
1 tbs maple syrup
2 cups native nuts
Acorn flour video:
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Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
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Vanilla Extract Recipe:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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I Tested Claire & Brad's Pecan Rye Pumpkin Pie: Bon Appétit Test #47
Today I'm testing out Bon Appétit's Making Perfect Thanksgiving Pecan-Rye Pumpkin Pie developed by Claire Saffitz and Brad Leone. If you love pumpkin pie, this is for you. If you love pecan pie, this is for you. If you THINK you hate pumpkin pie... this is for you! This recipe is perfectly balanced between sweetness and spiciness. Plus the candied pecan topping brings the best part of the pecan pie to this pumpkin pie. Let me show you step by step how easy it can be to make the perfect pumpkin pie for Thanksgiving or any occasion.
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Recipe:
Pecan-Rye Pumpkin Pie
INGREDIENTS
Crust
¼ cup rye flour or all-purpose flour, 38g
1 Tbsp. granulated sugar, 13g
¾ tsp. kosher salt
1½ cups all-purpose flour, plus more for dusting, 215g
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, 170g
1 large egg white, beaten to blend
Filling and Assembly
3 large eggs
1 large egg yolk
1 15-oz. can Libby’s 100% Pure Pumpkin, 425g
¾ cup heavy cream, 170mL
¼ cup granulated sugar, 52g
2 Tbsp. rye whiskey
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cardamom
Small pinch of ground cloves
6 Tbsp. light brown sugar, 71g
2 Tbsp. unsalted butter, melted, 28g
½ tsp. Diamond Crystal Salt
1½ cups whole pecans, 160g
2 Tbsp. light brown sugar, 24g
¾ tsp. Diamond Crystal Salt
1 Tbsp. pure maple syrup
1 Tbsp. unsalted butter, melted, 14g
Whipped cream (for serving; optional)
Tags:
#MakingPerfect #PumpkinPie #ClaireSaffitz
The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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