Taste of Home Community » Community Forums » Recipes » Pumpkin/Pecan pie

Pumpkin/Pecan pie

Last post 10-08-2007 9:07 PM by dutchmom4MI. 7 replies.
Page 1 of 1 (8 items)
Sort Posts: Previous Next

  • 08-21-2005 10:13 PM

    Pumpkin/Pecan pie

    Reply Contact
    Looking for a recipe for pumpking and pecan pie. Anyone help me?

  • 08-21-2005 10:15 PM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    Sorry, I have a sweet potato pecan pie, but not pumpkin. Did you try the search?

    Tink!
    Always treat people they way you want to be treated.

    ~Tink~

  • 08-21-2005 10:27 PM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    PUMPKIN PECAN PIE

    Single unbaked pie crust sprinkled with 1/4 cup chopped pecans.

    Mix: 1 can pumpkin pie mix, 1 egg, 1 can Eagle Brand condensed milk. Pour into unbaked shell.

    Topping: 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup chopped pecans, 1/4 cup firm butter. Mix and cut in butter until crumbly. Sprinkle over filling. Bake at 350 for 45 minutes.

    I hope you enjoy this delicious pie.

    Jo

  • 08-22-2005 8:56 AM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    RE: ISO: Yummy Pumpkin Pie recipes...
    Posted by: CookieCarol_IL Posted on: 5/1/2002 8:05:34 AM
    #R324552
    For ANNMARIE - STREUSAL PUMPKIN PIE
    Posted by: megsgram
    Replies: 4
    Posted on: 9/28/01 1:58:18 PM
    #T4694
    STREUSEL PUMPKIN PIE
    2 cups all-purpose flour
    1/4 cup finely chopped pecans
    1 teaspoon salt
    2/3 cup plus 1 tablespoon shortening
    4 to 5 tablespoons water
    FILLING:
    1 can (30 oz.) pumpkin pie mix
    1 can (14 oz.) sweetened condensed milk
    1 egg. lightly beaten
    STREUSEL TOPPING:
    1/2 cup packed brown sugar
    1/4 cup all-purpose flour
    1/4 cup chopped pecans
    1/2 teaspoon ground cinnamon
    3 tablespoons cold butter or margarine

    In a bowl, combine flour, pecans & salt, cut in shortening until crumbly.
    Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each
    portion to fit a 9-inch pie plate, place pastry in pie plates. Flute edges & set aside. Combine
    pie mix, milk & egg, pour into pastry shells. For topping, combine brown sugar, flour, pecans
    & cinnamon in a small bowl, cut in butter until crumbly. Sprinkle over filling. Cover edges of
    pastry loosely with foil. Bake at 375 deg. for 40-45 minutes or until knife inserted near the
    center comes out clean. Cool on wire rack for 2 hours. Refrigerate until serving. Yield: 2 pies
    Photobucket

  • 08-22-2005 8:58 AM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    Subject: Pumpkin Pecan Pie
    Posted by: Laurie_Anne Replies: 3 Posted on: 9/15/2002 9:36:57 AM
    #T83752
    This is a fantastic and easy to make pie that I found in "Nestle Toll House best ever cookies". I made it one year for Christmas and the men went back for seconds and thirds even after a big turkey dinner. It is now one of the most frequent requests I hear!


    Pumpkin Pecan Pie

    Pumpkin layer
    1 unbaked 9 inch deep dish pie shell
    1 egg
    1 cup Solid Pack Pumpkin
    1/3 cup sugar
    1 tsp pumpkin pie spice


    Pecan layer
    2/3 cup light corn syrup
    2 eggs
    1/2 cup sugar
    3 tbsp butter or margarine, melted
    1/2 tsp vanilla extract
    1 cup pecan halves

    For pumpkin layer: combine egg, pumpkin, sugar and pumpkin spice in medium bowl. Spread over bottom of pie shell.

    For pecan layer: combine corn syrup, eggs, sugar, butter and vanilla extract in medium bowl; stir in pecans. Spoon over pumpkin layer.

    Bank in preheated 350 F oven for 50 minutes or until filling is set. Cool on wire rack.


    Notes: I used pecan pieces. It makes the pie easier to cut. I also cooked pie on cookie or pizza pan as the filling may drip over.
    Photobucket

  • 08-22-2005 8:59 AM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    Here is one with molasses:

    Subject: ATTENTION YUMBERRIES--Pumpkin Pecan Pie from CW
    Posted by: krick Replies: 0 Posted on: 11/25/2003 4:44:24 PM
    #T264847
    PUMPKIN PECAN PIE
    2 eggs
    1/4 cup sugar
    1/4 cup packed brown sugar
    1 teaspoon all-purpose flour
    1 teaspoon pumpkin pie spice
    1/4 teaspoon salt
    2/3 cup cooked pumpkin
    2/3 cup milk
    1 unbaked deep-dish pastry shell (9in)
    PECAN TOPPING
    2 eggs
    1/2 cup dark corn syrup
    2 tablespoons brown sugar
    2 tablespoons molasses
    1 tablespoon all-purpose flour
    1 teaspoon vanilla extract
    1/2 teaspon salt
    1/2 cup pecans ( chopped )
    1 cup pecan halves

    In a mixing bowl, beat eggs,sugars,flour,spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pie shell. Bake at 425 for 10 min. Reduce temp to 350 and bake 15 min longer.
    For topping; beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar ,molasses, flour,vanilla and salt. Pour over filling. Sprinkle with chopped pecans;cover with pecan halves. Continue to bake at 350 for 30 to 35 min. or until set.
    Photobucket

  • 08-22-2005 9:01 AM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    RE: pumpkin praline pecan pie
    Posted by: DaddysKricket_NC Posted on: 9/12/2002 1:32:45 PM
    #R607765

    Pumpkin Pecan Pie
    I never could decide which slice of pie I wanted during the holidays, pecan or pumpkin. Finally, I came up with a combination that sends your taste buds straight to heaven! I sent this recipe into TofH.

    Ingredients:
    " Unbaked 9" pie shell
    " 1 Large egg, slightly beaten
    " 1 C Pumpkin purée (fresh cooked or canned)
    " 1/3 C Sugar
    " 1 T whole milk
    " 1 ½ t Ground cinnamon
    " ½ t Ground nutmeg
    " ½ t Ground ginger
    " 2 Large eggs, slightly beaten
    " 2/3 C Light corn syrup (Karo)
    " ½ C brown sugar
    " 4 T Butter, melted
    " 1 t Vanilla
    " 1¼ C pecan halves

    Directions:
    Preheat oven to 375°F.
    Pumpkin Layer:
    Combine 1 egg, pumpkin, 1/3 cup sugar,milk, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.
    Pecan Layer:
    Combine 2 eggs, corn syrup, ½ cup brown sugar, butter and vanilla. Stir in pecans. Pour carefully over pumpkin layer in pie shell.
    Bake in 375°F oven, on the bottom rack, for 45-50 minutes.
    Photobucket

  • 10-08-2007 9:07 PM In reply to

    RE: Pumpkin/Pecan pie

    Reply Contact
    Photobucket
Page 1 of 1 (8 items)