Pumpkin Pecan Pie

Combine two classic favorites to make one delicious dessert. This recipe combines crunchy pecans and creamy pumpkin for a rich and flavorful treat.

Ingredients:

• 3 eggs, slightly beaten
• 1 15 ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch pie crust
• 1 cup chopped pecans
• Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 

 

Makes: 8 servings. 

Source: recipe.com

Pumpkin-Pecan Tassies

These tiny treats contain all the tantalizing flavors of pumpkin and pecan pie.

Ingredients:

• 1 15 ounce package rolled refrigerated unbaked pie crust (2 crusts)
• 3/4 cup canned pumpkin
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup half-and-half, light cream, or milk
• 1/3 cup chopped pecans
• 1 tablespoon packed brown sugar
• 1 tablespoon butter, melted
• Maple syrup (optional) 

Directions:

1. Let pie crusts stand according to package directions. Preheat oven to 350 degrees F. Unroll pie crusts. Use a 2-1/2-inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1-3/4-inch muffin cups; set aside.

2. For filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.

3. For pecan topping, stir together pecans, brown sugar, and melted butter.

4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake in the preheated oven about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. 

Makes: 24 tassies.

Storage:

• Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.

Source: recipe.com

Sticky-Bun Pumpkin Muffins

Sticky buns and pumpkin bread combine in this amazing muffin recipe. A mixture of toasted pecans, butter, and brown sugar creates the sweet topping. Serve these for breakfast, or skip the "sticky" part and make Pecan-Pumpkin Bread instead.

Ingredients:

• 2 cups pecan halves and pieces
• 1/2 cup butter, melted $
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons light corn syrup
• 3 1/2 cups all-purpose flour
• 3 cups granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 (15-oz.) can pumpkin
• 1 cup canola oil
• 4 large eggs
• Directions: 
• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
• 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.
• 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
• 4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
• 5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.
• TRY THIS TWIST!
• Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.
•  
• Southern Living
  OCTOBER 2011
   

The Great Pumpkin Cakes

These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make—just put two cupcakes together, frost and decorate with vines and leaves. —Sharon Skildum

Ingredients

 

• 1 package yellow cake mix or cake mix of your choice (regular size)
• 2 cans (16 ounces each) vanilla frosting, divided
• 1 to 1-1/2 teaspoons orange paste food coloring
• 12 green gumdrops
• 1/2 teaspoon green paste food coloring

Directions

• Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
• For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines. Yield: 1 dozen.

Originally published as The Great Pumpkin Cakes in Taste of Home Halloween Party Food

Praline Pumpkin Cake

Ingredients:

For the praline layer:

1/2 c. unsalted butter
1/4 c. whipping cream
1 c. packed brown sugar
3/4 cup coarsely chopped pecans

1 box Betty Crocker SuperMoist yellow cake mix
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. water
1/3 c. vegetable oil
4 eggs
1 tsp. pumpkin pie spice (= 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves)

For the frosting:

1-2 containers Betty Crocker Rich & Creamy cream cheese frosting
1/2 tsp. pumpkin pie spice (= 1/4 tsp. cinnamon + 1/8 tsp. ginger + pinch nutmeg + pinch cloves)

To garnish:

Caramel topping, optional
Additional coarsely chopped pecans, optional

Directions:

Heat oven to 325°F.

In a small saucepan, stir together butter, whipping cream and brown sugar.

Cook over low heat, just until butter is melted.

Whisk to completely dissolve the brown sugar. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

In large bowl beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.

Carefully spoon batter over pecan mixture into each pan.

Bake 41 - 47 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes; then invert from pans onto cooling rack, pecan side up.

Cool completely, an hour or more.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

To assemble cake, place 1 layer, praline side up, on serving plate.

Spread with half of the frosting.

Top with second layer, praline side up; spread remaining frosting to edge of layer.

Drizzle with caramel topping and additional pecans.

Store loosely covered in refrigerator.

Source: TexasRecipes

Pumpkin Roll

Ingredients:

3 eggs
1 cup of sugar
2/3 cup of pumpkin
2 t soda
1/2 t. cinnamon
3/4 c self rising flour

Directions:

Mix all ingredients together, bake in 10X15 jelly roll pan for 10 to 15 minutes at 350 degrees. Turn it out of pan onto a powdered sugar coated towel and then roll in to a roll. Cream Filling 1 8ox cream cheese 3/4 t of vanilla 2 cups of powdered sugar Mix above ingredients together, set aside. Unroll the roll and leave it on the towel, spread cream filling over roll with filling then re-roll and chill in refrigerator until ready to serve. Cut into desired slices. ps. you can substitute 2/3 cup of bananas for pumpkin.