How To make Pecan Pumpkin Pie
-----carol kaplan a -cgr23b----- 1/4 c Flour
1 tb Sugar
1/4 ts Salt
1/2 c Unsalted butter; chilled
2 tb Water
3 Extra large eggs
1 1/2 c Pecan pumpkin butter; note:
Cups 1 1/2 c Heavy cream
In a bowl sift together flour, sugar and salt. Cut butter into small cubes and add to flour. With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form. Sprinkle 1 T water over flour and mix slightly. Add another T water and mix. Gather dough into a ball, adding a little more water as necessary. Wrap in plastic and refrigerate for 2 to 3 hours. Roll out pastry and fit into a 9" pie pan. Preheat oven to 450~. Beat eggs until well blended, then stir in Pecan Pumpkin Butter and cream. Pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350~ and bake for an additional 40 minutes or until center is just set. Serve at room temperature. NOTE: Pecan Pumkin Butter may be purchased at Williams Sonoma and if carefully measured, each jar of the butter will make 2 pies. SOURCE: Williams-Sonoma In-Store recipe card Formatted by Carol Kaplan ACGR23B for Prodigy Food Forum 10/28/95 -----
How To make Pecan Pumpkin Pie's Videos
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)
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
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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Martha Stewart Makes 4 Pumpkin Recipes | Martha Bakes S4E3 Pumpkin
Apple Pumpkin Pecan Pie
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Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
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Time Codes:
0:00 Intro
0:10 Raw Vegan Dessert
1:30 Vegan Holiday Recipes
2:00 Best Blender
4:00 Making the Crust
6:00 Making the Pie Filling
9:00 Chocolate Sauce for Top Layer
11:00 Taste Testing
12:00 Outro
#vegan #recipes #dessert #pumpkin #plantbased #pie
Pumpkin Pie With Pecan Topping | Pumpkin Pecan Pie
Pumpkin Pie with Pecan Topping
For Pie Crust
For Pumpkin Filling:
Pumpkin Puree - 15 oz Can
Evaporated Milk- 12 oz Can
Brown Sugar - 1/4 cup
White Sugar - 1/2 cup
Eggs - 2
Ground Cinnamon - 1 tsp
Ground Ginger - 1/2 tsp
Ground Nutmeg - 1/2 tsp
For Pecan Topping:
Butter - 2 tbsp
Brown Sugar - 3 tbsp
Chopped Pecan - 3/4 cup
Bake at 425-degrees F for 15 minutes then reduce oven temperature to 350 degrees and bake for 45 minutes.
Remove from the oven and top the pecan.
Bake for another 5- 10 minutes.
#sugarfairy, #pumpin_pecan_pie, #pumpkinpiewithpecantopping
PECAN PUMPKIN PIE recipe
Easy pie crust: Video link