Best Pecan Pumpkin Spice Moon Pies Recipes
PECAN PUMPKIN PIE I
A combination of the best pies: Pecan and Pumpkin!
Provided by Sheila J Grieshaber
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 14
Steps:
- Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
- Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
- Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
- To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 15.9 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 399 mg, Sugar 61.7 g
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 PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
MINI PECAN-PUMPKIN PIES
If you love all that is wonderful about the holidays, i.e. pecans, cookies and pumpkins, this is the dessert for you! I saw this recipe recently while watching the Food Network and absolutely had to try them. And I did, and they were delicious. Recipe courtesy of Sunny Anderson from an episode of "Cooking for Real". As Sunny noted on the show, be sure to keep all ingredients for the cookie crust (excluding the water!) in the freezer prior to dough assembly; this will ensure a light and delectable finish.
Provided by oldbern
Categories Pie
Time 45m
Yield 24 mini pies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Spray the bottoms and sides of the mini muffin tins with cooking spray.
- For the dough:.
- In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
- Add in butter and pulse until dough resembles coarse meal.
- Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
- Remove from processor bowl onto clean work surface sprinkled with flour. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered.
- Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
- For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
- Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pecan half.
- Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
- Run knife around edge of muffin tins to remove pies. Enjoy!
Nutrition Facts : Calories 102.2, Fat 6, SaturatedFat 2.2, Cholesterol 24.3, Sodium 95.1, Carbohydrate 11.9, Fiber 0.6, Sugar 4.8, Protein 1.2
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