Mile High Pumpkin Pecan Pie Recipes

Steps:

• Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
• Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
• Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

Steps:

• Make the crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add 1/4 cup ice water in a steady stream, pulsing until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 tablespoon at a time). Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 2 days).
• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough just over 1/8 inch thick. Transfer to a 9-inch springform pan, adjusting dough as needed to fit flat against bottom and sides. Trim dough, leaving a 1 1/2-inch overhang (reserve scraps); freeze 15 minutes. Line dough with a double layer of parchment and fill with pie weights or dried beans. Bake on a rimmed baking sheet 30 minutes. Carefully remove parchment and weights; use reserved scraps to patch any holes in crust. Bake until deep golden, 30 minutes; cover edge with foil if overbrowning.
• Meanwhile, make filling: In a large bowl, whisk together brown sugar, salt, cinnamon, and nutmeg. Whisk in eggs, then pumpkin, until smooth. Slowly whisk in milk, cream, and vanilla. Reduce oven temperature to 350 degrees. With edge covered with foil, pour all but 1 cup filling into crust, return to oven, and carefully add remaining cup filling; bake 1 hour. Remove pie from oven and top with pecans. Bake until filling is just set but slightly wobbly in center, 20 to 25 minutes more. Let cool completely on a wire rack, about 3 hours. With a serrated knife, cut off overhang and unmold.

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

Steps:

• Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

Steps:

• Combine walnuts and biscuits. Add butter and mash thoroughly.
• Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
• When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
• Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
• Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

Steps:

• Place a sheet pan in the oven and preheat to 375 degrees F.
• Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces.
• Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.
• Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.

Steps:

• For the pie dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until pea-size pieces remain. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, pulsing after each addition.
• Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. (The dough can also be frozen for up to 2 months.)
• Lightly flour a work surface. Roll out the chilled dough into a 12-inch round and transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour and up to overnight. (If refrigerating overnight, cover with plastic wrap.)
• Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 minutes more. Transfer to a wire rack to cool completely.
• For the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely.
• For the marshmallow meringue: Bring a few inches of water to a simmer in a medium saucepan. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk to combine. Remove the bowl from the stand mixer base and place over the simmering water (make sure the bottom of the bowl is not touching the water). Cook, whisking constantly, until the sugar is completely dissolved and the mixture feels hot to the touch. Return the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Add the marshmallow fluff and vanilla, then beat on medium-high until just combined.
• Gently mound the meringue on top of the filling. Use an offset spatula to spread the meringue all the way to the edges of the crust to completely cover the filling, then make decorative swirls and peaks. Toast the meringue using a kitchen torch or broil 1 to 2 minutes until golden brown (watch the meringue closely if broiling to prevent burning). Slice the pie into wedges and serve.

Steps:

• Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
• For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
• Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
• When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
• Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.

Steps:

• Prepare pumpkin filling.
• Spread evenly in the bottom of prepared pie crust.
• Beat eggs lightly.
• Stir in corn syrup, sugar, margarine, and vanilla until well blended.
• Stir in pecans.
• Carefully spoon over pumpkin filling.
• Bake 50-60 minutes in a preheated 350 oven.
• Cool on wire rack.

Steps:

• CRUST:.
• Preheat oven to 350°F.
• Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
• FILLING:.
• Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
• Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
• Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
• Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
• Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served).
• MERINGUE:.
• Preheat oven to 350°F.
• Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
• Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
• Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
• Refrigerate until ready to serve.
• Sprinkle with ground ginger snaps if you wish.