Pumpkin Pecan Pie
Although pumpkin pie can be enjoyed year round, it is a pie that is associated with fall and this is one of Grandmothers printable easy recipes for a delicious pumpkin pie recipe. In this recipe you do make your own crust. The pie crust recipe is easy to make, so don't be afraid if you have never made a crust before. Some of the best baking recipes are passed down from generation to generation. Pumpkin pie recipes today call for canned pumpkin so that makes the task super simple as in most cases with pumpkin pie, there are not many ingredients required for the filling. Some canned pumpkin even comes with spices like cinnamon, nutmeg and ginger. There is also organic pumpkin puree which is our favourite. Pumpkin puree is a good source of Vitamin A and is very low in calories. Pumpkin has no saturated fats or cholesterol, but it is rich in minerals, vitamins, anti-oxidants and dietary fibre. In fact this is a food that is recommended by dieticians as a food to eat for weight reduction and offers is a good food choice if you are needing to watch your cholesterol intake. Ground pecans are added to the pumpkin puree in this pie recipe and add a wonderful nutty flavour to the filling.
A good pie recipe always uses a homemade crust, and this pumpkin pecan pie recipe does just hat. With real butter in the crust, the pie crust is nice and flaky. The pumpkin pie recipe has finely grated pecans in the filling with some real maple syrup for just the right amount of sweetness. The pecans give this pumpkin pecan pie recipe a bit more bite than the classic pumpkin pie recipe and are garnished with fresh pecans too. You'll have to try this pumpkin pie recipe and compare it to the classic pumpkin pie recipe, and see which you prepare. You might just want both on the table, especially if you have guests coming over. This pumpkin pie recipe makes enough for two pumpkin pies, so there is plenty to go around.
Gather up your ingredients for your pumpkin pie dessert recipe. Like any recipe idea, you want to use the best ingredients that you can afford. You never want to skimp and use poor quality ingredients as this will show with your dessert recipe results. The ingredients might cost you a bit more money, but you will be glad you chose wisely. This goes for the spices that you use too. This pumpkin pie recipe uses a teaspoon of ground cinnamon in the filling recipe. Most spices have a fairly long shelf life, which differs depending on how well they are stored. Your cinnamon spice will last longer if it is in an airtight container and by placing it in a cupboard that is cool, dark and dry. And once you are done using the spice, you want to keep it away from the stove top, as both the heat and moisture can cause damage to the oils found in the spice. If you aren't sure if the cinnamon spice is still fresh, you can look to see if the color has faded and the smell has dulled. Any changes in color or smell are indications that its time to replace your cinnamon or ground spices.
Making the perfect pie crust is easy to do, provided you follow a few simple tips. The pie crust recipe calls for cold unsalted butter cut into small pieces, and ice water. You can go a step further and make sure that everything that goes into the pie crust recipe is cold. That includes your all-purpose flour, your butter, and ice water. You can put your bowl of all-purpose flour, sugar and salt in the fridge for ten to fifteen minutes before you start. The reason for this is that when you mix your pie crust dough, you want the pie dough to retain the unmelted pieces of butter. This is so when the pie crust goes into the oven, the bits of butter create little steam pockets, which turn into flaky pie crust. And you'll notice that the pie crust recipe says four to five tablespoons of ice water. That is because too much water will make a tough pie crust. You want to add in the ice water drop by drop, start with the minimum amount of water, and continue adding drops just until the dough comes together.
When making this good pie recipe crust, it is important not to over-handle the pie dough, as this too will result in a tough pie crust. Before ou roll out the pie crust, chill the pie dough again, you can chill the pie dough for at least 30 minutes or longer. Remember, you want your pie crust to be flaky, and by following these simple tips, you will have the perfect crust for your pumpkin pie recipe. **
Serves 16 - This recipe makes enough for 2 pies
This is a printable recipe.
1 1/2 cups all purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice water
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pecans, very finely grated in a blender
2 (16 ounce) cans pumpkin pie filling
1 1/2 cups evaporated milk
1 teaspoon maple syrup
2 eggs, slightly beaten
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, cut the butter into the dry ingredients until it's in pea-size pieces that are slightly yellow in color.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into two flat disks, cover with plastic wrap, and refrigerate for at least 30 minutes.
On a well floured surface, roll dough out to fit your pie plates and set aside and make the filling.
Preheat oven to 425 degrees F.
In a large bowl,use and electric mixer to blend together the sugar, cinnamon, salt, finely ground pecans,pumpkin pie filling, evaporated milk, maple syrup and eggs.
Pour into the prepared pie crust.
Bake for 40 to 50 minutes in the preheated oven or until knife inserted in center comes out clean.
Set onto a cooling rack and let cool completely before cutting.
Garnish with pecan halves.
Serve with fresh whipping cream or ice cream.
Love this recipe? Check out more recipes in Grandmother's Big Bundle of Recipes where you get all 12 of Grandmother's ebooks giving you 1000 recipes plus other valuable kitchen information for ONLY $24 (regular $120). You save 80%!
Nutrition Facts for: Pumpkin Pecan Pie From Grandmother's Kitchen
Ingredients: All purpose flour, salt, granulated sugar, butter, water, cinnamon, salt, pecans, pumpkin pie filing,
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 292, Calories from Fat 143, Total Fat 15.9g 24%, Saturated Fat 5.7g 29%, Cholesterol 43mg 14%, Sodium 300mg 13%, Potassium 217mg 6%, Carbohydrates 34.7g 12%, Dietary Fiber 6.2g 25%, Sugars 9.6g, Protein 5.3g, Vitamin A 99% · Vitamin C 4%, Calcium 10%, Iron 9%
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.