Best Pumpkin Pie Crunch Recipes

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BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Yield 1 (10-inch) pie, 6 to 8 servings

Number Of Ingredients 29

1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • To make the cinnamon crunch, preheat the oven to 350 degrees F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300 degrees F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH



Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon Crunch image

"A graham cracker crust is almost foolproof, and its sweetness goes really well with the pumpkin," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 27

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons cold unsalted butter, cut into small cubes
2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs, plus 3 egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract)
3 tablespoons unsalted butter, melted
1 1/4 cups cold heavy cream
1/2 vanilla bean, split lengthwise, seeds scraped out
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
  • Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter.
  • Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
  • Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
  • Top off your feast with one (or more!) of these tasty pies.

APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH



APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH image

Categories     Fruit     Dessert     Bake     Thanksgiving

Number Of Ingredients 16

1 Unbaked, single crust pie shell
PECAN TOPPING:
2/3 cup packed brown sugar
3 Tbsp butter or margarine, melted
1/4 tsp ground nutmeg
1 cup chopped pecans
PUMPKIN FILLING
3 eggs
1 cup canned solid-pack pumpkin
1 cup apple butter
1/2 cup granulated sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
pinch of ground allspice
1 cup heavy cream

Steps:

  • Preheat oven to 375. Put pie shell in freezer for 20 minutes. For topping, in medium bowl, combine brown sugar, butter, and nutmeg. Stir in pecans. Set aside. In large bowl, whisk eggs, then beat in pumpkin, apple butter, granulated sugar, cinnamon, ginger, salt, and allspice until blended. Whisk in cream until smooth. Turn filling into pie shell. Bake 45 minutes, or until filling is just set and knife inserted 2" from center comes out clean. Cool on wire rack. Preheat broiler. Sprinkle topping evenly over pie. Cover edges of crust with foil. Broil 7" from heat for 1-1/2 minutes, or until topping is golden and sugar is dissolved. Cool slightly on wire rack.

PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

Steps:

  • Preheat oven to 350°F.
  • Grease bottom of 13x9x2-inch pan.
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
  • Pour into pan.
  • Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
  • Drizzle with melted butter.
  • Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
  • Cool completely. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Categories     Bourbon     Bake     Pumpkin     Cinnamon

Yield 1 (10-inch) pie

Number Of Ingredients 33

Cinnamon Crunch
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
Crust
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
Filling
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
Bourbon-Maple Whipped Cream
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon, to taste

Steps:

  • To make the cinnamon crunch, preheat the oven to 350°F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300°F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Bourbon-Maple Whipped Cream
  • Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.

PUMPKIN CRUNCH PIE



Pumpkin Crunch Pie image

Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h5m

Number Of Ingredients 16

1 disk Pate Brisee for Savory and Sweet Pies
Unbleached all-purpose flour, for dusting
1/4 cup unbleached all-purpose flour
1/4 cup packed light-brown sugar
Pinch of salt
1 cup chopped pecans (4 ounces)
2 tablespoons unsalted butter, room temperature
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg, plus 1 large yolk
4 teaspoons all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves

Steps:

  • Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
  • Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
  • While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
  • Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

TRADITIONAL PUMPKIN PIE WITH A WALNUT-CRUNCH TOPPING



Traditional Pumpkin Pie With a Walnut-Crunch Topping image

The tried and true pumpkin pie takes on a culinary twist with the addition of a gooey-crunchy walnut topping, the zing of maple, and a delicate sprinkling of orange zest. This creamy pumpkin delight will be a hit on its own, but you can sweeten the deal by topping it off with ample amounts of whipped cream or a generous scoop of creamy vanilla ice cream.

Provided by Feast Your Eyes

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups walnuts, coarsely chopped
3/4 cup firmly packed dark brown sugar
1/4 cup pure maple syrup
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup white sugar
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
9 inches deep dish pie shells, unbaked
3 tablespoons butter, melted
sweetened whipped cream
3 tablespoons orange zest

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
  • Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
  • Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
  • Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
  • Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
  • Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE



Pecan Crunch Pumpkin-Cheesecake Pie image

Make and share this Pecan Crunch Pumpkin-Cheesecake Pie recipe from Food.com.

Provided by nsomniak6

Categories     Pie

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 17

1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 egg, lightly beaten
1 pastry dough, for deep-dish pie (recipe below)
1 1/4 cups canned pumpkin
1 cup half-and-half or 1 cup light cream
1/2 cup packed brown sugar
2 eggs, lightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, softened
3/4 cup coarsely chopped pecans
sweetened whipped cream

Steps:

  • In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
  • Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
  • In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
  • Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
  • Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

Nutrition Facts : Calories 494.7, Fat 32.9, SaturatedFat 12.6, Cholesterol 119.8, Sodium 443, Carbohydrate 44.7, Fiber 3.1, Sugar 27.4, Protein 8

CARAMEL PECAN CRUNCH PUMPKIN PIE



Caramel Pecan Crunch Pumpkin Pie image

Chilled pumpkin pie layered with yummy caramel and pecans. So simple and always a favorite.

Provided by mistycolleen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

1 (9 inch) graham cracker crust
¼ cup caramel ice cream topping, or to taste, divided
¾ cup chopped pecans, divided
1 cup pumpkin puree
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant cheesecake pudding mix
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
  • Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
  • Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 57.3 g, Cholesterol 2.5 mg, Fat 22.1 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 556.2 mg, Sugar 34 g

WALNUT-CRUNCH PUMPKIN PIE



Walnut-Crunch Pumpkin Pie image

Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

2 eggs
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 unbaked pastry shell (9 inches)
TOPPING:
1 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup butter, melted

Steps:

  • In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

Nutrition Facts : Calories 515 calories, Fat 26g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 380mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 3g fiber), Protein 10g protein.

CHEX® PUMPKIN PIE CRUNCH



Chex® Pumpkin Pie Crunch image

Butter, brown sugar and spice make a sweet and crunchy cereal mix.

Provided by Chex

Categories     Trusted Brands: Recipes and Tips     Chex® Party Mix

Time 15m

Yield 16

Number Of Ingredients 8

¼ cup brown sugar
1 tablespoon pumpkin pie spice
¼ cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 ounces pecans

Steps:

  • In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  • Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 13.5 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 142.5 mg, Sugar 7.4 g

CARAMEL-CRUNCH PUMPKIN PIE



Caramel-Crunch Pumpkin Pie image

Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup packed brown sugar, divided
1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 unbaked pastry shell (9 inches)
3 eggs
1 cup canned pumpkin
1 teaspoon rum extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1-1/2 cups heavy whipping cream
Whipped cream and additional chopped walnuts, optional

Steps:

  • In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

Nutrition Facts : Calories 466 calories, Fat 33g fat (16g saturated fat), Cholesterol 153mg cholesterol, Sodium 327mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN PECAN PRALINE CRUNCH PIE



Pumpkin Pecan Praline Crunch Pie image

Categories     Pie     Squash     Dessert     Thanksgiving     Quick & Easy     Bake

Number Of Ingredients 14

1 1/2 cups Sugar
1 teaspoon Salt
1 tablespoon Cinnamon (ground)
2 teaspoons Ginger (ground)
1 teaspoon Cloves (ground)
4 pieces Eggs (Large)
1 can Libby's 100% Pure Pumpkin
2 cans Eagle Brand Sweetened Condensed Milk
1 teaspoon Real Vanilla Extract
1 cup Golden Brown Sugar
1 stick Butter (Salted or Unsalted to taste)
2 teaspoons Flour
1 cup Pecans (halved/chopped)
2 pieces Deep Dish Pie Crust (frozen uncooked)

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Mix together sugar, salt, cinnamon, ginger and cloves (pumpkin pie spice can be substituted for cinnamon, ginger, and cloves in equivalent amount).
  • In a separate bowl beat eggs until they are blended.
  • Beat the sweetened condensed milk into the eggs.
  • Slowly beat in the pumpkin.
  • Beat in the mixture of seasonings and sugar.
  • Pour 1/2 of mixture into each uncooked deep dish pie shell.
  • Cream brown sugar and butter together.
  • Mix the pecans into the dry flour.
  • Mix flour and pecans into the brown sugar butter mixture until well incorporated.
  • Sprinkle half of praline crunch topping onto each pie.
  • Bake at 425 degrees Fahrenheit for 15 minutes.
  • Reduce temperature to 350 and continue baking for 35-45 minutes or until a knife inserted into the center of the pie comes out clean.

PUMPKIN PIE CRUNCH (LIGHT VERSION)



Pumpkin Pie Crunch (Light Version) image

My whole family loves Pumpkin Pie Crunch, which is a simple dessert that tastes like pumpkin pie with a buttery crumb topping. However, the fat and calories in the original version are deadly. In this lightened version, the fat and calories are basically cut in HALF, without much sacrafice in flavor. Nov. 2011 note - I agree with the reviewer who felt the Corn Muffin mix might be too crunchy/savory, and her advice of using HALF a regular boxed cake mix is really good advice!

Provided by CookinDiva

Categories     Pie

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated skim milk
2 large eggs
2 egg whites
3/4 cup Splenda brown sugar blend
4 teaspoons pumpkin pie spice
1 (8 1/2 ounce) package Jiffy corn muffin mix (or half a boxed cake mix)
1/2 cup pecans, chopped fine
1/4 cup quick oats
1/2 cup butter, melted

Steps:

  • Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
  • In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
  • Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
  • Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
  • May serve with Lite Cool Whip.

Nutrition Facts : Calories 285, Fat 14.5, SaturatedFat 6.1, Cholesterol 52.9, Sodium 287.6, Carbohydrate 33.6, Fiber 2.2, Sugar 13.6, Protein 6.3

PUMPKIN CRUNCH PIE



Pumpkin Crunch Pie image

Classic pumpkin pie with a deliciously sweet topping!

Provided by BRANGIE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

1 (15 ounce) can pumpkin puree
3 eggs
½ cup heavy whipping cream
½ cup honey
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch salt
1 (9 inch) graham cracker crust
2 tablespoons butter
¼ cup honey
1 cup coconut flakes
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix pumpkin puree, eggs, cream, 1/2 cup honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour filling into pie crust.
  • Bake pie in the preheated oven until filling is almost set and edges are beginning to brown, 50 to 60 minutes. Remove pie from oven.
  • Melt butter in a saucepan over low heat; stir in 1/4 cup honey. Add coconut and almonds; toss to combine. Spread over pie.
  • Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more.
  • Remove pie from oven and allow to cool completely.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 54.5 g, Cholesterol 97.8 mg, Fat 22.6 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 10 g, Sodium 378 mg, Sugar 41.6 g

PUMPKIN PIE CRUNCH BARS



Pumpkin Pie Crunch Bars image

from Vicki Pollitt of The Villages, FL

Provided by ann wilson

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 9

1 box yellow cake mix
1 can(s) (15 oz.) pumpkin puree
1 can(s) (12 oz.) fat free or regular evaporated milk
3 large eggs
1 c sugar
1 tsp cinnamon
1/2 tsp salt
1 1/2 c chopped pecans
1 c butter, melted

Steps:

  • 1. Heat oven to 350 degrees. Grease bottom of 13 x 9 pan.
  • 2. Mix pumpkin, eggs, milk, sugar, cinnamon, salt together in a bowl. Pour mixture into the greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over the top.
  • 3. Bake 50-55 minutes.
  • 4. Refrigerate after cool. You may serve with whipped cream when serving.

EASY BUTTERY PUMPKIN PIE CRUNCH DESSERT



Easy Buttery Pumpkin Pie Crunch Dessert image

I have had this recipe for quite a while. This is a great holiday dessert. Pecans and butter make this so sinful. It is easy because you use cake mix for the crunch part. Recipe was clipped from a magazine years ago. I slightly tweaked the spice, and topped with whipped cream. It is like Pumpkin pie with a pecan yopping!

Provided by Nor Mac

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

1 can(s) evaporated milk
1 can(s) solid pumpkin 15-16 ounces
3 eggs
1 1/2 c sugar
4-5 teaspoons pumpkin pie spice
1/2 tsp salt
1 box favorite yellow cake mix
1 c chopped pecans, or walnuts
1 c melted butter
whipped cream or cool whip topping

Steps:

  • 1. Heat oven to 350 degree's. Grease 13x9 inch pan. Mix pumpkin ,evaporated milk,eggs,sugar,pumpkin pie spice,and salt in a big bowl.
  • 2. pour in to greased pan.Sprinkle the dry cake mix on top.Top with the pecans,and drizzle melted butter. Bake for 50-55 minutes in 350 degree oven.Cool,cut into squares,Refrigerate and top with whipped cream.
  • 3. This is like a pumpkin pie with a crunch topping

PUMPKIN PIE WITH CINNAMON CRUNCH & BOURBON WHIPPED CREAM



Pumpkin Pie With Cinnamon Crunch & Bourbon Whipped Cream image

This incredible pie combines an intensely flavored, luxuriously smooth and creamy filling, a light boozy whipped cream, and crunchy cinnamon-oat streusel for a wonderful contrast of textures., The recipe is a Thanksgiving Throwdown winner was printed in the cookbook, "Bobby Flay's Throwdown!".

Provided by blucoat

Categories     Pie

Time 1h29m

Yield 1 10-inch pie, 10 serving(s)

Number Of Ingredients 28

1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons unsalted butter, melted (1 stick)
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
2 teaspoons pure vanilla extract or 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
3 tablespoons unsalted butter, melted
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons grade b maple syrup
1 -2 tablespoon Bourbon, to taste

Steps:

  • Cinnamon Crunch: Preheat the oven to 350°F Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • Crust: Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Reduce the oven temperature to 300°F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Bourbon-Maple Whipped Cream: Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
  • To serve: Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Nutrition Facts : Calories 676.5, Fat 46.5, SaturatedFat 27.2, Cholesterol 277.1, Sodium 376.1, Carbohydrate 58.6, Fiber 2.5, Sugar 38.3, Protein 7.9

CHEX PUMPKIN PIE CRUNCH



Chex Pumpkin Pie Crunch image

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Number Of Ingredients 8

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoon s vanilla
2 cups Cinnamon Chex cereal
2 cups Wheat Chex cereal
2 cups Honey Nut Chex cereal
8 oz pecans or walnuts

Steps:

  • 1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla.
  • 2. In large microwavable bowl, mix all cereals and nuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute.
  • 3. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRANCIS' PUMPKIN CRUNCH PIE



Francis' Pumpkin Crunch Pie image

Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven.

Provided by mauigirl

Categories     Desserts     Pies     Pumpkin Pie Recipes

Time 13m

Yield 8

Number Of Ingredients 8

¼ cup white sugar
3 tablespoons butter, softened
2 tablespoons packed brown sugar
2 tablespoons heavy whipping cream
½ teaspoon vanilla extract
½ cup shredded coconut
½ cup finely chopped pecans
1 (9 inch) pumpkin pie

Steps:

  • Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
  • Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
  • Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 59.6 g, Cholesterol 51.4 mg, Fat 30.9 g, Fiber 6.3 g, Protein 8 g, SaturatedFat 10.5 g, Sodium 526.9 mg, Sugar 34.4 g

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