How To make Pumpkin Pecan Pie

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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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!

Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist


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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

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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PECAN PUMPKIN PIE! Feat. MY GRANDMA

For the pumpkin layer:

1-1/4 cups of Pure Pumpkin Puree
1/4 cup of Brown Sugar
1/4 cup of Granulated Sugar
1 Egg
1-1/2 tsp of Pumpkin Pie Spice
2 tsp of Cornstarch
Pinch of Salt
1 tsp of Vanilla Extract

For the pecan layer:

2 Eggs
1/4 cup of Granulated Sugar
1/4 cup of Brown Sugar
1/2 cup of Maple Syrup (or honey, or corn syrup)
2 Tbsp of Melted Butter
1 tsp of Vanilla Extract
Pinch of Salt
1 cup of Pecans




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Pumpkin Pecan Cheesecake Recipe!

Pumpkin Pecan Cheesecake! This recipe came from the 2014 Southern Living Cookbook:


Ingredients
• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice
• Praline Topping
• Pie-Glazed Pecans

Step 1
Preheat oven to 325°F. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.

Step 2
Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

Step 3
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

Step 4
Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Top with Pie-Glazed Pecans.

Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar
1 tsp vanilla extract

Bring first 3 ingredients to a boil in a 1 qt saucepan over medium heat, stirring often. Boiling, stirring occasionally for 1 minute, remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally.

Pie-Glazed Pecans:
¼ cup dark corn syrup
2 Tbsp. sugar
2 cups pecan halves

Preheat oven to 350 F. Stir together dark corn syrup and sugar. Add pecans and stir until coated. Line a jelly roll pan with parchment paper (or use a silicone baking sheet) coated with cooking spray. Spread pecans in a single layer and bake for 15 minutes , stirring every 3 minutes. Let pecans cool.

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More Pumpkin Recipes:
Pumpkin Cream Cheese Roll:
Pumpkin Bread:
Spiced Pumpkin Fudge:
Pumpkin Snickerdoodle Cookies:
White Chocolate Chip Pumpkin Cookies:
Pumpkin Pie:

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