CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM
A great way to use up any pumpkin from your lantern carving
Provided by Barney Desmazery
Time 1h35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
PECAN PUMPKIN PIE
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL
Provided by Food Network
Categories dessert
Yield 1 (9-inch pie), 6 to 8 servings
Number Of Ingredients 23
Steps:
- To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
- While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
- Preheat the oven to 425 degrees F.
- Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
- To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
- Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
- Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
- Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
- Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.
MAPLE PUMPKIN PIE
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
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. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
CLASSIC PUMPKIN PIE
Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 295mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN PIE WITH MAPLE CREAM AND SUGARED PECANS
Makes plain old pumpkin pie spectacular. The recipe is from Southern Living. You can also make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.
Provided by Lvs2Cook
Categories Pie
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bake pie crust at 450°F for 8 minutes.
- Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°F.
- Whisk together pumpkin and next 10 ingredients in a large bowl until combined.
- Pour filling into crust.
- Bake at 375°F for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
- Cool on a wire rack.
- Cover and refrigerate overnight.
- Combine 2 tablespoons granulated sugar and pecans in a small skillet.
- Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
- Spoon onto wax paper to cool.
- Crumble sugared pecans into pieces.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
- Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
- To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.
Nutrition Facts : Calories 519.2, Fat 30.7, SaturatedFat 13.1, Cholesterol 136.9, Sodium 401.6, Carbohydrate 57.3, Fiber 3.5, Sugar 39.3, Protein 7
PUMPKIN PIE WITH PECAN & MAPLE CREAM
Make and share this Pumpkin Pie With Pecan & Maple Cream recipe from Food.com.
Provided by English_Rose
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
- On a lightly floured surface, roll out pastry so it's wide enough to line a 10in tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 minutes
- Heat oven to 400°F Line the case with foil and baking beans, then bake for 15-20 minutes Remove foil and beans, then cook for a further 10 mins until the pastry is golden.
- Turn oven down to 325°F
- 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.
Nutrition Facts : Calories 575.7, Fat 36.1, SaturatedFat 14.2, Cholesterol 107.2, Sodium 316.4, Carbohydrate 59, Fiber 2.8, Sugar 29.1, Protein 6.6
MAPLE PECAN BREAD
Slice into a moist and mapley quick bread that's prepped for the oven in minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
- In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
- In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
- Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g
MAPLE PECAN PUMPKIN PIE
A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- heat oven to 375*F.
- line a 9" pie pan with pastry, crimp or flute crust, set aside.
- in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
- pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
- remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
- arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
- in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
- gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
- serve pie with whipped cream.
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