How To make Pumpkin Pecan Crumble Pie
Pastry: 1 1/4 c All-purpose flour
1/4 ts Salt
1/3 c Shortening
3 tb Cold water; to 4 tablespoons
Filling: 16 oz Pumpkin, canned
2/3 c Granulated sugar
2 ts Pumpkin pie spice
3 Eggs
5 oz Evaporated milk; 2/3 cup
1/2 c Milk
Topping: 1/2 c All-purpose flour
1/2 c Pecans; chopped
1/4 c Brown sugar, packed
3 tb Butter; softened
Recipe by: Midwest Living, October 1995 Pastry: Preheat the oven to 375 degrees. In a mixing bowl, stir together the flour and salt. Cut in the shortening until the pieces are the size of small peas. Sprinkle the water, one tablespoon at a time, over part of the flour; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough and roll out to a 12-inch circle. Line a 9-inch pie plate with the pastry. Trim the crust to 1/2-inch beyond the edge of the plate. Fold under and flute the edge. Filling: In a mixing bowl, combine the pumpkin, sugar and spice. Add the eggs and beat lightly. Gradually beat in the evaporated milk and milk. Pour the filling into the crust. Cover the edge of the pie with foil to prevent overbrowning. Bake for 25 minutes. Topping: In a medium bowl, combine the flour, pecans, brown sugar and butter. Remove the foil from the pan. Sprinkle the topping over the filling. Return the pie to the oven and bake for 25 minutes longer, or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill to store. Penny Halsey (ATBN65B). -----
How To make Pumpkin Pecan Crumble Pie's Videos
Streusel Pumpkin Pie Recipe | The perfect Thanksgiving dessert
If you're looking for the perfect Thanksgiving dessert, look no further than this streusel pumpkin pie recipe. With a delicious creamy filling and a crispy topping, this pie is sure to be a hit with your guests.
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Ingredients:
180 grams of all-purpose flour
3/4 teaspoon of salt
28 grams of shortening
85 grams of unsalted butter (cold)
Cold water
2 large eggs
100 grams of sugar
340 grams of evaporated milk
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground ginger
1/8 teaspoon of ground cloves
425 grams of pumpkin
50 grams of quick-cooking oats
90 grams of light brown sugar
50 grams of butter, softened
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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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The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
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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Thanksgiving Pumpkin Crumble Cake Recipe - Pumpkin Pie with a Twist!
Pumpkin Crumble Cake Recipe combines the best of pumpkin pie with cake. This is the perfect Thanksgiving Holiday dessert.
Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake in one. I like to use Betty Crocker Supermoist Yellow Cake Mix for this recipe.
This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It's the perfect dessert to have during the holidays or bring to a holiday party. It's fast an easy and always a crowd pleaser. It was featured recently on the Betty Crocker Facebook Fan Page!
I got this recipe from a friend years ago when she made it for a potluck dinner. I modified it a little over the years. I think it is the right combination of pie and cake. Enjoy!
Ingredients:
For base:
1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
½ cup butter, melted
1 egg
For filling:
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 tablespoons brown sugar
2 eggs, beaten
For topping:
1 cup of dry cake mix
3 tablespoons butter, softened
1 cup chopped pecans, walnuts or both
Powdered sugar for dusting
Directions:
Preheat oven to 350 degrees. Spray a 9×13 pan.
Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping. Then in a large bowl combine the remaining cake mix with 1 egg and a 1/2 cup melted butter. Mix well, and pat into bottom of pan. Set aside
In the same bowl used for the base, mix together the pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, brown sugar and cinnamon. Combine well and pour over base mix in pan.
With a fork, combine your reserved cup of cake mix with the nuts and softened butter. Crumble over pumpkin mix.
Bake in preheated oven for 40 to 50 minutes until golden brown. Let cool for at least 20-30 minutes then cut in squares and sprinkle with powdered sugar before serving.
Recipe Streusel-Topped Pumpkin Pie
Recipe - Streusel-Topped Pumpkin Pie
INGREDIENTS:
-Crust
●1 box Pillsbury refrigerated pie crusts, softened as directed on box
●Filling
●1 can (15 oz) pumpkin (no pumpkin pie mix)
●1 can (12 oz) evaporated milk (1 1/2 cups)
●1/2 cup granulated sugar
●2 eggs, slightly beaten
●1 1/2 teaspoons pumpkin pie spice
●1/4 teaspoon salt
●Streusel
●1/4 cup packed brown sugar
●2 tablespoons all-purpose flour
●2 tablespoons butter or margarine, softened
●1/2 cup chopped pecans
●Topping
●1 teaspoon grated orange peel
●1 container (8 oz) frozen whipped topping, thawed (3 cups)