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 pie
PRINTABLE RECIPE:
Pumpkin pecan pie is the perfect dessert for the Thanksgiving and Christmas holidays. If you can’t decide between pumpkin pie or pecan pie, you can now have both. The bars are easy to make and combine the rich and seasonal flavors of pumpkin and candied pecans.
Pecan Pumpkin Pie
Pecan pumpkin pie is an absolute winner at any dinner party! It’s quick and easy to make and super delicious! Make this your pie throughout the holiday season! The recipe is for 2 -9 inch pies!
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Thanksgiving Recipes: Pumpkin and Pecan Pie Recipes, Unique Pie Recipes
Hill Country Chicken's Elizabeth Karmel prepares various pies for Thanksgiving dessert.
For more on this story:
Thanksgiving Special Dessert ~ Pumpkin Pecan Pie
Pumpkin Pecan Pie
1 pre baked Pie crust
1 15oz can pure pumpkin
1 14oz sweetened Condensed Milk
2 eggs
1 tsp cinnamon
1 tsp vanilla
pinch of salt
Topping:
3/4 brown sugar
3 Tbls ap flour
1 tsp cinnamon
4 Tbls salted butter
1 & 1/2 cup pecans
Assemble per video instructions
Pour filling into prepared shell.
Bake filling in a 425° oven for 20 minutes.
Turn oven down to 350° add topping and bake 35 to 40 more minutes. cover crust with tin foil of it begins to get too brown.
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Martha Stewart Makes 4 Pumpkin Recipes | Martha Bakes S4E3 Pumpkin
Loved by Americans since colonial times, pumpkin is just as popular today as it was back then. Discover how Martha incorporates it into four remarkable recipes. A delectable pumpkin pecan pie that's perfect for entertaining, a velvety smooth cheesecake swirled with pumpkin and the best pumpkin bread you've ever tasted, along with a show-stopping deep-dish pumpkin pie that's billowing with meringue.
#Pumpkin #PumpkinRecipes #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:52 Pumpkin Pecan Tart
06:45 Pumpkin Swirl Cheesecake
12:17 Pumpkin Bread
16:36 How to make Pumpkin Puree
18:06 Deep-Dish Pumpkin Pie
23:40 Baking Bonus: Candied Pepitas (Pumpkin Seeds)
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This episode originally aired as Martha Bakes Season 4 Episode 3.
Full Recipes:
Pumpkin Bread -
Pumpkin Swirl Cheesecake -
Pumpkin Pecan Treat -
Deep Dish Pumpkin Meringue Pie -
Candied Pepitas -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Pumpkin Recipes | Martha Bakes S4E3 Pumpkin
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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