Best Honey Pecan Pumpkin Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY-PECAN PUMPKIN PIE



Honey-Pecan Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For pecans
6 tablespoons sugar
3 tablespoons honey
3 tablespoons unsalted butter
Pinch of salt
1 cup pecan halves (about 4 ounces)
1 Easy Pastry Dough disk
For filling
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
1/3 cup honey
1 cup whipping cream
4 large eggs
For topping
1 cup chilled whipping cream
2 tablespoons honey

Steps:

  • Make pecans:
  • Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)
  • Make pie:
  • Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.
  • Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.
  • Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)
  • Make topping:
  • Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.

HONEY PECAN PUMPKIN PIE



Honey Pecan Pumpkin Pie image

A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.

Provided by Sherrie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 16

Number Of Ingredients 11

1 medium sugar pumpkin, seeded and halved
¾ cup honey
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups heavy cream
3 eggs, beaten
2 (9 inch) unbaked deep dish pie crusts
¾ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
  • Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 32.8 g, Cholesterol 75.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 246.3 mg, Sugar 15.7 g

Related Topics