Pecan Pumpkin Spice Moon Pies Recipes

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 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:

• 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 pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
• Add in butter and pulse until dough resembles coarse meal.
• Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
• Remove from processor bowl onto clean work surface sprinkled with flour. Form 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.
• Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
• For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
• Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 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.
• Run knife around edge of muffin tins to remove pies. Enjoy!

Steps:

• For the cookies: Preheat oven to 350 degrees Farenheit.
• Mix together the spice cake mix and pumpkin puree until everything is incorporated.
• Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
• For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
• In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
• Fold in the Cool Whip.
• When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.

Steps:

• Line a half sheet tray with parchment paper so that it hangs over the edges on all sides by about 2" (this will make the marshmallows easier to remove from the pan). Spray paper with nonstick cooking spray and dust generously with powdered sugar.
• In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over ? Celsius cold water and set aside to bloom. Meanwhile, combine sugar, corn syrup, and salt with ? Celsius water in a small saucepan and cook over medium heat until the sugar dissolves. Increase heat to high and continue cooking syrup until it reaches 240 degrees on a candy thermometer. Remove from heat.
• With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Increase speed to high and whip until very thick and glossy, about 15 minutes. Add vanilla and pumpkin pie spice and mix until thoroughly combined. Using gel paste food coloring, tint marshmallow mixture to a pale orange.
• Pour mixture into prepared pan, dust top generously with powdered sugar, and allow to sit for at least four hours. When marshmallows are set, turn out of pan onto a clean work surface dusted with powdered sugar, and peel off parchment. Using a 2 ½" ring mold or cookie cutter dusted with powdered sugar, cut out marshmallow rounds. Store wrapped in plastic or in an airtight container if not using immediately.
• Meanwhile, preheat oven to 325 degrees. In a food processor, finely grind the pecans together with the sugars. Add flour and salt to food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs, then add egg and vanilla and process until the dough comes together.
• Lightly dust a clean work surface with flour and turn the dough out. Form into a ball and then flatten into a disc, working in some of the flour from the table as needed. Wrap dough in plastic wrap and chill about 30 minutes in the freezer, or 1 hour in the refrigerator.
• Remove dough from plastic wrap and roll out to about ?" thick with a rolling pin, dusting work surface, dough, and rolling pin with flour as necessary to prevent sticking. Using a 2 ½" round cookie cutter or ring mold, cut out cookies. Space about an inch apart on parchment-lined baking sheets, then bake, rotating once halfway through, 8-10 minutes (cookies should be slightly undercooked).
• Allow to cool completely before decorating.
• When cookies are ready, heat candy melts in a medium glass bowl in the microwave in 15-30 second increments, stirring after each, until completely smooth, thinning with 1 T. melted shortening at a time until candy melts reach a nice dipping consistency. Dip half of cookies into mixture, allowing excess to drip off, then place on a wire cooling rack set over a parchment-lined half sheet tray. Allow candy to set slightly before decorating with assorted sprinkles. If desired, mix a little gold highlighter with a small amount of vodka in a small bowl and splatter cookies with "paint." Allow to set completely, at least 30 minutes.
• To assemble, carefully spread remaining undecorated cookies with 1 t. apple butter. Place a marshmallow round on top of the apple butter, then sandwich together with decorated cookies, using a dab of apple butter on the underside of each as glue. Moon pies are best served immediately once assembled.

Steps:

• 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.

Steps:

• 1. Preheat the oven to 350 degrees F. Chop 1/2 cup pecans, combine with cinnamon together in a small bowl, set aside.
• 2. Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
• 3. Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set 55 to 60 minutes. Pie will be fairly solid when gently shaken by the edges of the pie tin. Top with the remaining pecans.

Steps:

• For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
• Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
• Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
• Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
• For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
• For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
• Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
• For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
• Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
• Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

Steps:

• Make pie shell:
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 375°F.
• Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.
• Make pumpkin filling:
• Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
• Make pecan layer:
• Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.
• Assemble and bake pie:
• Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it. Bake pie until crust is golden and filling is puffed, about 35 minutes. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack. Serve at room temperature.

Steps:

• In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.

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:

• 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:

• Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
• On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
• Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
• Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.