Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
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Pumpkin Pecan Pie
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Here is the recipe:
1 can (15 oz) Solid-pack pumpkin
1 can (14 oz) sweetened condensed milk
1/4 cup butter softened
2 eggs divided
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp ground nutmeg
1/4 tsp salt
1 (6 oz) graham cracker pie crust
2 tblsp packed brown sugar
2 tblsp dark corn syrup
1 tblsp butter, melted
1/2 tsp maple flavoring
1 cup copped pecans
Whipped cream (optional)
--preheat oven to 400F (204C) degrees
--combine pumpkin, milk, softened butter, 1 egg, cinnamon, vanilla, nutmeg and salt in large bowl. beat until well blended. Pour into crust and bake 20 min.
--meanwhile beat remaining egg, brown sugar, corn syrup, melted butter and maple flavoring in medium brown with electric mixer at medium speed until well blended. Stir in pecans.
--remove pie from oven and top with pecan mixture. reduce oven to 350F (177C) and bake for 25-35 minutes or until knife inserted in center comes out clean. cool on wire rack. to with whipped cream if desired.
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KETO PUMPKIN PIE WITH CANDIED PECANS (NO CRUST)
KETO PUMPKIN PIE WITH CANDIED PECANS
American Thanksgiving is right around the corner and I'm incredibly Thankful that my friend brought me back some pumpkin from Canada! Now I can finally make a pumpkin pie!
This recipe is great because of several reasons - 1 - there's no crust, so more pumpkin. 2 - I used a 27oz can of pumpkin, so again, more pumpkin and 3 - it just tastes delicious!
**If you want to make this with your own pie crust recipe, just cut the filling recipe in half!
What you'll need:
PIE:
1 can (3 1/4 cups/800g) pumpkin puree
1 cup (200g) white sugar substitute (I used erythritol)
1/2 cup (90g) brown sugar substitute (I used Sukrin Gold)
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp ginger
1 tsp ground cloves
1 1/2 cups (355ml) heavy cream
4 eggs
salt
PECANS:
3/4 cup (70g) chopped pecans
3 tbsp water
1/4 cup (50g) white sugar substitute
1/4 cup (45g) brown sugar substitute
1 tsp cinnamon
Pre-heat oven to 425°F/220°C.
In a mixing bowl, whisk all your pie ingredients together thoroughly.
Pour into a 9-inch cake or pie dish, lined with parchment paper.
Place in the oven and immediately turn the oven down to 350°F/175°C and cook for 1 hour.
You will know when your pie is done when it is set and does NOT jiggle when tapping the sides of the pan with a fork, or giving it a quick wiggle.
Take out and let cool.
While the pie cools, heat up the sugar substitutes for the pecans, along with the cinnamon and water. Bring to a boil.
Pour in the pecans and cook until the water has boiled off and the sugar substitute coats the pecans.
Scoop the pecans ontop of the pie and let cool, preferably in the fridge for minimum 2 hours.
Serve with some whipped cream!
This makes roughly 12 slices.
Nutritional Information per slice:
CALS: 202
FAT: 18.8
CARBS: 6.3
FIBRE: 2
NET CARBS: 4.3
PROTEIN: 3.9
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#ketoHungryElephant #ketorecipes #keto
What can you find on The Hungry Elephant's youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!.. Tuesday and Friday.
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Pumpkin Pie With Pecan Topping: Sweet Treats
In this episode of Sweet Treats chef Tess Ward shows you how to make pumpkin pie with a pecan crumble topping, served with spiced whipped cream. This American classic is the perfect dessert for the holiday season. Ingredients and method:
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Pecan & Pumpkin Pie Masterclass | MasterChef New Zealand | MasterChef World
MasterChef New Zealand Chef Josh Emett gives a masterclass on making a pecan & pumpkin pie.
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MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!
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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