Maple Pecan Pumpkin Pie (Vegan, Gluten-Free)
With a maple pecan crust, a creamy pumpkin filling, and billows of chai coconut whipped cream, this vegan and gluten-free pumpkin pie is sure to be a win at any holiday gathering. Full recipe available here:
Perfect Pumpkin Pie | Jamie Oliver
Thanksgiving is just around the corner, and whether you're looking for that showstopper dessert, or simply a delicious treat for an autumnal get-together, this one's hard to beat! Rustic, crumbly pastry contrasted with a soft, velvety filling and topped with pecan praline – pumpkin pie heaven!
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PUMPKIN-PECAN PIE BARS | The best Thanksgiving dessert is a unique blend of 2 holiday classics!
A perfect blend of pumpkin and pecan pies, layered together on a buttery no roll crust, cut into easy to handle squares make this the ultimate Thanksgiving dessert! Everyone will want the recipe, and it's so easy to make. Come into the kitchen with me, and I'll show you how to make this star of the holiday dessert table.
If you think this looks delicious, let us know by clicking LIKE, and after you make it, come back and leave us a COMMENT letting us know how much you loved it! And of course, make sure you are SUBSCRIBED to our channel for more delicious family favorite recipes like this one.
Happy Thanksgiving & happy homecooking!
Here are some other recipes that may interest you:
Pumpkin Pie Cinnamon Rolls with Maple Cream Cheese Icing
Spinach Bites with Creamy Dipping Sauce (my favorite Thanksgiving appetizer)
Ingredients:
Crust-
8 oz (1 cup) butter, softened
2/3 cup packed brown sugar
2 2/3 cups all purpose flour
1/2 teaspoon salt
Filling-
6 eggs
3/4 cup each granulated sugar and packed brown sugar
15 oz can pumpkin puree
1 cup maple syrup
1/2 cup light corn syrup
1/2 Tablespoon pumpkin spice
3 cups pecan halves
Bake crust at 350⁰ for 30 mins or until golden, then top hot crust with filling and bake 45 mins longer, until set. Let cool to room temp in pan before cutting.
Music: Patience by Dyalla, Treat Yourself by Dyalla, and Poolside Radio by Dyalla
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Sunny Anderson's Mini Pecan Pumpkin Pies | Cooking for Real | Food Network
Sunny's Mini Pecan Pumpkin Pies combine two holiday tastes in one bite.Thanksgiving! #SunnyAnderson #Throwback #FoodNetwork #Pecan #Pie #Thanksgiving
Watch Sunny on #TheKitchen, Saturdays at 11a|10c + #StreamOnMax!
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Mini Pecan Pumpkin Pies
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 55 min
Prep: 25 min
Cook: 30 min
Yield: 2 dozen
Ingredients
Nonstick cooking spray
For the dough:
1/4 cup pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cups all-purpose flour, plus extra for shaping dough
6 tablespoons butter, ice-cold
2 to 3 tablespoons ice water
For the filling:
1 egg, plus 1 egg yolk
1/2 cup dark corn syrup
1 tablespoon sugar
1/2 cup canned pumpkin pie filling
1 teaspoon vanilla
1/4 cup pecans, chopped plus 24 halves for garnish
Special equipment: 2 (12-cup) mini muffin tins
Directions
Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
For the dough: In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
Sunny Anderson's Mini Pecan Pumpkin Pies | Cooking for Real | Food Network
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
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Pumpkin Pecan Praline Pie
In this video, you will see how to make a Pumpkin Pecan Praline Pie. This recipe combines pumpkin pie and pecan pie.
Check out my channel for more Amazing Recipes:
Pie Recipes Playlist:
Pie Crust Troubleshooting:
Pie Crust Recipe:
Ingredients:
Pumpkin Pie
3 eggs
1/2 cup (4 oz / 113 g) light brown sugar or (3 1/2 oz / 100 g) white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups (10 oz / 285 g) pure pumpkin purée
1 cup (8 fl. oz / 237 ml) half and half, whole milk, heavy cream, or evaporated milk
Pecan Praline Topping
3/4 cup (3 oz / 85 g) chopped pecans
1/4 cup (2 oz / 57 g) light brown sugar
A pinch of salt
1 tablespoon (1/2 oz / 14 g) butter, melted