Classic Pumpkin Pie with Pecan Praline Sauce

37

Classic Pumpkin Pie with Pecan Praline Sauce

Yield: standard pie

INGREDIENTS:

Crust
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade pumpkin puree
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs

Topping
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

DIRECTIONS:

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)

Heat oven: To 400°F (205°C).

Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)

Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.

Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Notes:

  • For the crust:  You can  use any crust of your choosing, even store-bought. It’s really all about the filling.
  • Par-baking your crust: Once you’ve settled that, you get to choose whether you want to par-bake it or not, and decision comes down to how crispy you want the base of your pie. I do not par-bake pumpkin pie crusts, but I’m pretty lazy. If you’d like to par-bake your crust, once you roll it out, prick unbaked crust a few times with a fork, line it with lightly buttered foil or parchment paper and fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp. Keep oven on (you’ll need the same temperature to begin baking), fill pie and finish baking as instructed above.
  • Buying canned pumpkin: If you’re using canned pumpkin, make sure you buy pumpkin puree, and not pumpkin pie filling, which will come already aggressively sweetened and spiced.
  • Making pumpkin puree: My directions are here, but keep in mind that both butternut and kabocha squash also make very smooth, lovely fillings for pumpkin pie. You can use the same directions to prepare them.
  • Heavy cream: You can replace half of the heavy cream with milk, although there’s less fun in that; you can also replace the whole amount with a half-and-half, which always seems to be around when you’re entertaining, right?
  • Praline sauce: The pecan praline sauce is best when it’s first made, and tends to become grainy when it’s reheated. Nobody complains, but if it’s going to bug you a lot, I recommend making it right before you serve the pie. You’ll only need 10 minutes and a small saucepan.

source:  smittenkitchen

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Caramel Pecan Carrot Cake

30

Caramel Pecan Carrot Cake

Yield : 9″ pie

INGREDIENTS:

Carrot Cake:
  • ½ cup butter, softened
  • 2½ cups granulated sugar
  • 5 eggs
  • ¾ cup Musselman’s Apple Butter
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 3½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups grated carrots (about 5 medium carrots)
  • ½ cup caramel ice cream topping
  • 1½ cups chopped pecans
Frosting:
  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup Musselman’s Apple Butter
  • 2 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)
 30a

DIRECTIONS:

 

Carrot Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
  3. Cream together butter and sugar.
  4. Beat in eggs, one at a time.
  5. In a small bowl, combine apple butter, vegetable oil and sour cream.
  6. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  7. Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
  8. Stir in the grated carrots.
  9. Divide the batter between the three prepared 9 inch cake pans.
  10. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
  12. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
  13. Once cool, use a serrated knife to cut off the rounded tops.
  14. Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
  15. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
  16. Sprinkle the chopped pecans over the top of the cake.
Frosting:
  1. Beat the cream cheese until smooth.
  2. Mix in the powdered sugar.
  3. Beat in the apple butter and vanilla.
  4. Gently stir in the whipped topping.

source : thegunnysack

Hummingbird Cake

6

Hummingbird Cake

Yield : 3 layer cake (9″)

INGREDIENTS:

 

For the Cake:
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1½ cup pecans, toasted and chopped
2 teaspoons vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
5 cups powdered sugar
2½ teaspoons vanilla extract
½ teaspoon salt
1¼ pounds cream cheese, chilled and cut into 20 pieces
½ cup pecans, toasted and chopped

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.

2. Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.

5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.

6. Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

7. Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

source: browneyedbaker

 

 

Gluten-Free Mini Caramel Pecan Tarts

47

Gluten-Free Mini Caramel Pecan Tarts

Yield: 18 mini tarts

INGREDIENTS:

For the crust:
1 1/4 cups almond flour or almond meal
1 cup pecans or walnuts
4 teaspoons coconut flour*, sifted if lumpy
5 tablespoons unsalted butter
1/4 cup light or dark brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt

For the filling:
3/4 cup tightly packed dark brown sugar
2/3 cup whipping cream
7 tablespoons unsalted butter
1 teaspoon vanilla
3/8 teaspoon salt
2 1/2 cups chopped pecans

47a

Directions:

1. Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.

2. Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8″ or smaller in size.
Press 20 grams, about a rounded tablespoon, of dough onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.

3. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes while preparing the rest of the recipe. Don’t skimp on the cooling time or the caramel may leak through.

4. Place the chopped pecans on a baking sheet and roast for 4-6 minutes or until starting to smell toasty. They burn quickly so keep a close eye on them. Remove from the oven.

5. Prepare the caramel. Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.

6. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
7. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.

8. Place the pans in the refrigerator for 2-3 hours or until the caramel has firmed up.

Serve cold or at room temperature. These can be left at room temperature for 8 hours. Refrigerate in an airtight container for up to 4 days.

Notes:

*There isn’t a direct substitute for coconut flour. If you don’t have it on hand, I recommend trying a different crust recipe.

source: mybakingaddiction

Banana Pecan Crunch Muffins

2

Banana Pecan Crunch Muffins

Yield : 12 muffins

INGREDIENTS:

  • 1½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup melted butter
Crunch Topping
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • ⅓ cup chopped pecans

Directions:

  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
  4. In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
  5. Bake 18-20 minutes or until a toothpick comes out clean.

source : spendwithpennies

Frozen Champagne Salad

21

Frozen Champagne Salad

Yield : 9″ x 13″ (or 10″ square) pan

INGREDIENTS:

  • 8 oz cream cheese (softened)
  • 3/4 cup sugar
  • 12 oz package frozen strawberries (thawed)
  • 20 oz can crushed pineapple (drained)
  • 2 bananas (sliced)
  • 1 cup pecans (chopped)
  • 8 oz cool whip

DIRECTIONS:

In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving

source : hello-homebody

Caramel Pecan Spice Muffins

caramel pecan spice muffins

Caramel Pecan Spice Muffins

 Yields:  12 muffins
Baking temp: 350 degrees Fahrenheit
Baking time: 15-20  mins

INGREDIENTS:

1 spice cake mix

1½ cups applesauce

3 eggs

¾ cup chopped pecans

½ cup raisins

⅔ cup brown sugar

½ cup corn syrup

¼ heavy cream

2 tbsp butter

¼ cup chopped pecans

½ tsp vanilla

DIRECTIONS:

  1. Preheat oven to 350.
  2. Spray muffin tin with cooking spray.
  3. Beat cake mix, applesauce, and eggs for 2 minutes.
  4. Stir in raisins and pecans.
  5. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.
  6. Once muffins are ready, make the caramel glaze: Mix brown sugar, corn syrup, heavy cream, and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Turn off heat. Stir in pecans and vanilla. Let cool for about 15 minutes.
  7. Remove muffins from tin to a cooling rack with wax paper under it. Drizzle glaze over muffins.
  8. Store in an airtight container.

source:  diaryofarecipecollector

Pecan Pumpkin Roll Cake

Pecan Pumpkin roll cake

Pecan Pumpkin Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 12  mins

 

INGREDIENTS:

Cake

3 eggs (room temperature)

1 cup (200 grams) sugar

2/3 cup pumpkin puree (not pumpkin pie filling) (Libby’s)

3/4 cup (90 grams) all purpose flour

1 tsp baking powder

2 tsp pumpkin pie spices

1/2 tsp salt

1 cup finely chopped pecans (Fisher)

Cream Cheese -Butter Frosting

8 oz (Philadelphia) cream cheese, room temperature

1/3 cup butter, room temperature

1 1/2 cups (180 grams) powdered sugar

few drops of heavy cream

more powdered sugar for dusting

DIRECTIONS:

  1. Heat the oven to 375F. Line a 15X10 inch pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  2. In a mixing bowl add the eggs and sugar. With the paddle attachment on, start beating the eggs on high speed for 5 minutes or until thickened and pale in color.
  3. Lower the speed to medium and beat in the pumpkin puree.
  4. Stir in the flour, baking powder, pumpkin pie spices and salt on low speed until just combined.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until the cake springs back when touched.
  7. While the cake is baking, dust some powder sugar over a clean tea towel.
  8. As soon as you remove the cake from the oven, invert the cake over the clean towel, peel the parchment paper and roll the cake starting with the short side.
  9. Let the cake cool at cool temperature for al least 1 hour but no more than 5.
  10. In the meantime, in a clean mixing bowl add the cream cheese and butter.
  11. With the paddle attachment on, beat on medium speed until light and fluffy.
  12. Lower the speed and gently fold in the power sugar. If needed add few drops of heavy cream to reach the desired consistency.
  13. Gently unfold the pumpkin roll cake and spread the cream cheese filling evenly.
  14. Roll the cake again and wrap it tightly in plastic wrap.
  15. Refrigerate for at least 1 hour.
  16. The cake can be made 2-3 days in advance, just keep in the refrigerator.
  17. When ready to serve, cut into slices and let at room temperature for few minutes.

source:  Roxanashomebaking

Pumpkin Butter Pecan Ice Cream

16

Pumpkin Butter Pecan Ice Cream

Yield : 1 quart

INGREDIENTS:

1 cup pecan halves

½ cup butter

2 cups heavy whipping cream

½ cup International Delight Pumpkin Pie Spice Creamer

1 can sweetened condensed milk

¾ cup pure pumpkin (pumpkin puree)

½ tsp pumpkin pie spice

12 tsp salt

½ cup thick caramel ice cream topping

DIRECTIONS:

  1. Melt butter in a medium sauce pan over medium heat. Add pecans and cook for 4-5 minutes, stirring frequently, just until pecans are lightly browned and fragrant. Remove pecans from butter and set aside to cool. Reserve butter.
  2. Whip heavy whipping cream until peaks form.
  3. Gently add creamer and continue mixing until combined.
  4. Fold in sweetened condensed milk, cooled butter, and pumpkin.
  5. Mix in pumpkin pie spice and salt.
  6. Transfer half of mixture to a freezer-safe container that has a lid.
  7. Sprinkle half of the cooled pecans and drizzle half of caramel topping on top of ice cream mixture
  8. Use a knife to swirl into ice cream.
  9. Carefully pour the last half of the ice cream mixture into container.
  10. Top with remaining pecans and drizzle with remaining caramel topping.
  11. Use a knife to swirl into ice cream.
  12. Place lid on container and freeze until it reaches ice cream consistency – at least four hours.

source :  momontimeout