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
Acorn crust PUMPKIN PIE with candied hazelnuts and walnuts (Perfect for Thanksgiving!)
CRUST Ingredients (makes 2 crusts):
2 cups Acorn Flour (Leached and strained)
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup maple syrup
2 farm fresh eggs
PIE Ingredients: (for one pie)
1 Cup cooked pumpkin
1/3 cup maple syrup
1/2 cup Milk
2 farm fresh eggs
1/2 tsp salt
1 tsp pumpkin pie spice
CANDIED nuts:
2 tbs butter
1 tbs maple syrup
2 cups native nuts
Acorn flour video:
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Pumpkin pecan pie
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Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
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Pumpkin Praline Pie recipe
This pie is fairly easy to make and is a tasty variation of the traditional pumpkin pie.
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Pumpkin Pie With Pecan Topping
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.
Pumpkin Pie Recipe | Potluck Video
Pumpkin Pie Recipe
Pumpkin pie is a fall staple - but are you making it right? We went to Bubby's to learn their recipe for this Thanksgiving classic.
Bubby’s Fresh Pumpkin Pie
Chef/Owner Ron Silver
Makes one 9-inch single crust pumpkin pie.
Ingredients
1 pie crust
2 cups roasted sugar pumpkin puree*
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
Pinch ground nutmeg
1 1/3 cups heavy cream
3 large eggs
1/3 cup packed light brown sugar
1/3 cup sugar
1 tablespoon vanilla extract
1 tablespoons chopped candied ginger
*to roast pumpkin, split lengthwise, remove seeds, roast at 325 until very soft. Let cool, then scoop and puree in food processor
Pie Filling:
Preheat the oven to 325 degrees F
In a small bowl, combine the flour, cinnamon, salt and nutmeg and set aside.
Mix the pumpkin, cream, eggs, sugars and vanilla until smooth. Add the dry ingredients and mix just until combined. Add ginger.
Pour mixture into par-baked pie crust. Bake the pie on a lipped baking sheet for 50 to 55 minutes or until just barely set in the center. Wiggle the pie gently to test its doneness — look for a center that jiggles but doesn’t slosh. The retained heat in the custard will continue cooking the middle as the pie cools off. Don’t overcook it or the texture won’t be as silky. Cracks in a custard are signs of overcooking. A cracked custard is still quite edible.
Cool the pie completely on a cooling rack before cutting, at least a few hours, then refrigerate. Serve it cold with caramel sauce and candied pecans.
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