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!
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
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!
Follow me on IG: Christy_L_Kitchen
Subscribe to my channel!!
Click on the thumbs up! Thanks for your support!
Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Libby's 100% Pure Pumpkin:
►Muffing Pan:
►Wire Rack:
►Rolling Pin:
►Baking Cookie Cutters:
►Ice Cream Scoop:
►Cake Releasing Tool:
►Oven Mittens:
►Wilton 1M Piping Tip:
►Piping Bag:
►Large Whisk:
►Power Hand Mixer:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #pumpkinpie #dessert
I Tested Claire & Brad's Pecan Rye Pumpkin Pie: Bon Appétit Test #47
Today I'm testing out Bon Appétit's Making Perfect Thanksgiving Pecan-Rye Pumpkin Pie developed by Claire Saffitz and Brad Leone. If you love pumpkin pie, this is for you. If you love pecan pie, this is for you. If you THINK you hate pumpkin pie... this is for you! This recipe is perfectly balanced between sweetness and spiciness. Plus the candied pecan topping brings the best part of the pecan pie to this pumpkin pie. Let me show you step by step how easy it can be to make the perfect pumpkin pie for Thanksgiving or any occasion.
I buy all my groceries through online delivery services. I recommend the below*
- Free $25 from Fresh Direct:
- Free $10 from Food Kick:
- Free $10 from Imperfect Foods:
*Referral links: I get a small commission if you sign up.
Follow me on Instagram:
Recipe:
Pecan-Rye Pumpkin Pie
INGREDIENTS
Crust
¼ cup rye flour or all-purpose flour, 38g
1 Tbsp. granulated sugar, 13g
¾ tsp. kosher salt
1½ cups all-purpose flour, plus more for dusting, 215g
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, 170g
1 large egg white, beaten to blend
Filling and Assembly
3 large eggs
1 large egg yolk
1 15-oz. can Libby’s 100% Pure Pumpkin, 425g
¾ cup heavy cream, 170mL
¼ cup granulated sugar, 52g
2 Tbsp. rye whiskey
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cardamom
Small pinch of ground cloves
6 Tbsp. light brown sugar, 71g
2 Tbsp. unsalted butter, melted, 28g
½ tsp. Diamond Crystal Salt
1½ cups whole pecans, 160g
2 Tbsp. light brown sugar, 24g
¾ tsp. Diamond Crystal Salt
1 Tbsp. pure maple syrup
1 Tbsp. unsalted butter, melted, 14g
Whipped cream (for serving; optional)
Tags:
#MakingPerfect #PumpkinPie #ClaireSaffitz
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
WATCH MY VLOGS: youtube.com/kalies
#ketoHungryElephant #ketorecipes #keto
What can you find on The Hungry Elephant's youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!.. Tuesday and Friday.
So, follow along with us as we bring you the latest from our kitchen!
Social media images Designed by Freepik
Don't forget to subscribe!
For full recipes, just head to:
thehungryelephant.ca
Or follow us on social media:
Twitter: @aHungryElephant
Instagram: HungryElephant
Facebook: facebook.com/aHungryElephant
snapchat: @hungry_elephant