PUMPKIN-PECAN PIE BARS | The best Thanksgiving dessert is a unique blend of 2 holiday classics!
A perfect blend of pumpkin and pecan pies, layered together on a buttery no roll crust, cut into easy to handle squares make this the ultimate Thanksgiving dessert! Everyone will want the recipe, and it's so easy to make. Come into the kitchen with me, and I'll show you how to make this star of the holiday dessert table.
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Happy Thanksgiving & happy homecooking!
Here are some other recipes that may interest you:
Pumpkin Pie Cinnamon Rolls with Maple Cream Cheese Icing
Spinach Bites with Creamy Dipping Sauce (my favorite Thanksgiving appetizer)
Ingredients:
Crust-
8 oz (1 cup) butter, softened
2/3 cup packed brown sugar
2 2/3 cups all purpose flour
1/2 teaspoon salt
Filling-
6 eggs
3/4 cup each granulated sugar and packed brown sugar
15 oz can pumpkin puree
1 cup maple syrup
1/2 cup light corn syrup
1/2 Tablespoon pumpkin spice
3 cups pecan halves
Bake crust at 350⁰ for 30 mins or until golden, then top hot crust with filling and bake 45 mins longer, until set. Let cool to room temp in pan before cutting.
Music: Patience by Dyalla, Treat Yourself by Dyalla, and Poolside Radio by Dyalla
#happilyhomecooking #fallrecipe #thanksgiving #thanksgivingrecipe #thanksgivingrecipes #thanksgivingdessert #pumpkin #pumpkinpie #pumpkinspice #pecanpie
A Pumpkin Pecan Pie Satisfies Two Cravings in One, CVC's Holiday Series
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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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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!
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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
The Best Maple & Pecan Tart | Jamie Oliver
Whip up this beautiful pecan tart for your next big get-together. Completely indulgent and completely delicious, this recipe is the perfect end to your Thanksgiving celebrations!
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Make your Pumpkin Pie from Scratch! | Full Recipe | Cupcake Jemma Channel
Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!
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For an 8 Pie Dish
255g Plain Flour
1/2 tsp salt
170g Cold Chopped Butter
1tbsp Cider Vinegar (or white wine vinegar)
5 tbsp ice cold water
2 eggs
65g light brown sugar
45g caster sugar
1 tsp vanilla --- get yours here
¼ tsp salt
½ nutmeg
½ ginger
1 round cinnamon
115g double cream
330g pumpkin
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For a 10 Pie Dish
380g Plain Flour
3/4 tsp salt
255g Cold Chopped Butter
1.5tbsp Cider Vinegar (or white wine vinegar)
7.5 tbsp ice cold water
3 eggs
100g light brown sugar
65g caster sugar
1.5 tsp vanilla --- get yours here
1/2 tsp salt
3/4 nutmeg
3/4 ginger
1.5 round cinnamon
175g double cream
495g pumpkin
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