Paula Deen's Mouthwatering Pecan Pumpkin Pie Recipe: A Perfect Fall Dessert Delight
Are you ready for the ultimate fall dessert? Look no further than Paula Deen's Pecan Pumpkin Pie recipe! This delicious dessert combines the best of both worlds - the creamy texture and spicy flavor of pumpkin pie, and the sweet crunch of pecans. But don't just take my word for it, let me walk you through this mouthwatering recipe step by step.
First things first, preheat your oven to 350 degrees. While that's heating up, grab a large mixing bowl and combine your canned pumpkin, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Feeling lazy? Don't worry, there's no shame in using canned pumpkin - we won't tell anyone. Mix all those yummy ingredients together until well blended.
Now for the fun part - cracking eggs! Add two large eggs to your pumpkin mixture and beat until combined. Hold on to those eggshells though, we'll need them again later. Next, stir in your evaporated milk until everything is nice and smooth. At this point, you might be tempted to just eat the filling as is - but trust me, it gets even better.
Grab your unbaked pie crust (homemade or store-bought, we don't judge here) and pour your pumpkin mixture into it. Smooth it out so it's nice and even. Now it's time to add the pecans - sprinkle them evenly over the top of the pie. Feeling fancy? You can always arrange them in a pretty pattern, but it's not necessary.
Pop your pie in the oven and set your timer for 15 minutes. While that's baking, let's make the topping. Remember those eggshells from earlier? We're going to use them to separate one more egg white. Beat the egg white until it's frothy, then add in your brown sugar, corn syrup, melted butter, and vanilla extract. Stir until everything is well combined - this will be your pecan pie topping.
Once your timer goes off, take your pie out of the oven and carefully pour your topping over the pecans. Make sure it's spread evenly over the top. Pop the pie back in the oven for another 25-30 minutes, or until a knife inserted in the center comes out clean. As hard as it may be, let your pie cool completely before slicing and serving.
Now that you have the recipe, it's time to get baking! Whether you're making this for a fall gathering or just a cozy night in, Paula Deen's Pecan Pumpkin Pie is sure to impress. So go ahead, indulge in a slice (or two) and savor all the flavors of the season in one delicious dessert.
But wait, there's more! Don't let those leftover pumpkin pie filling and egg whites go to waste. Whip up some mini pumpkin pies in a muffin tin, or make a batch of meringue cookies for a sweet treat. The possibilities are endless with this versatile recipe.
So what are you waiting for? Get your apron on and start baking! Your friends and family will thank you for it. And if anyone asks for the recipe, just tell them it's Paula Deen's secret - we won't spill the beans.
In conclusion, this Pecan Pumpkin Pie Recipe from Paula Deen is a showstopper. From the creamy pumpkin filling to the crunchy pecan topping, every bite is a perfect balance of flavors and textures. So go ahead, give it a try and see for yourself why this recipe has become a fall favorite for so many. Happy baking!
The Perfect Fall Dessert
It's that time of year again where the leaves start to change and the air has a crisp chill to it. And what better way to celebrate fall than with a warm slice of pecan pumpkin pie? This recipe from Paula Deen is sure to satisfy all your fall dessert cravings.
Getting Started
The first step to making this delicious pie is to gather all your ingredients. You will need one unbaked 9-inch pie crust, 1 cup canned pumpkin puree, 1 cup light corn syrup, 3 eggs, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, 1/4 cup butter (melted), 1 teaspoon vanilla extract, and 1 cup chopped pecans.
Prepping the Crust
Start by preheating your oven to 350 degrees F. Then, place your unbaked pie crust into a 9-inch pie dish and crimp the edges. Set aside while you prepare the filling.
Mixing the Filling
In a large bowl, whisk together the pumpkin puree, corn syrup, eggs, sugar, cinnamon, nutmeg, salt, melted butter, and vanilla extract until well combined. Then, stir in the chopped pecans.
Baking the Pie
Pour the filling into the prepared pie crust and smooth out the top. Place the pie on a baking sheet and bake for 50-60 minutes or until the filling is set and the crust is golden brown.
Cooling and Serving
Once the pie is done baking, remove it from the oven and let it cool completely on a wire rack. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Tricks
If you want to make your pie extra special, try adding a drizzle of caramel sauce over the top before serving. You can also experiment with different types of nuts like walnuts or almonds for a unique twist on this classic dessert.
Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop a slice in the microwave for 15-20 seconds or until warm.
Final Thoughts
This pecan pumpkin pie recipe from Paula Deen is the perfect way to celebrate fall and all its delicious flavors. Whether you're hosting a holiday gathering or just want a cozy dessert to enjoy on a chilly night, this pie is sure to impress. So go ahead and give it a try – your taste buds will thank you!
A Pie Fit for a Southern Queen
Y'all, let me tell you about the most delicious and decadent dessert recipe you'll ever taste: Pecan Pumpkin Pie by Paula Deen. This pie is like a hug from your grandma on a chilly fall evening. It's warm, comforting, and oh-so-satisfying. And the best part? It's incredibly easy to make!
Pumpkin and Pecans - A Delicious Duo
Now, some of y'all might be thinking, Pumpkin pie is good, but I don't know about those pecans. Well, let me tell you, buttercup, pumpkin and pecans are a match made in heaven. The nuttiness of the pecans perfectly complements the sweetness of the pumpkin, creating a flavor explosion in your mouth.
Butter Makes Everything Better, Y'all
And let's not forget about the butter. As Paula Deen famously says, Butter makes everything better, y'all. And she's right. The buttery crust and filling take this pie from good to great. Don't skimp on the butter, honey.
The Perfect Dessert for Fall Gatherings
This pie is perfect for fall gatherings, whether it's a Thanksgiving feast or a cozy night in with friends. It's guaranteed to impress your guests and leave them begging for the recipe. And luckily for you, I'm about to share it.
A Straightforward Recipe Even Your Aunt Mildred Can Follow
Don't be intimidated by the thought of making a pie from scratch. This recipe is straightforward and easy to follow, even for those who aren't experienced bakers. And if your Aunt Mildred can make it, so can you.
Get Your Exercise in Early - Chopping Pecans is Hard Work
Before we get to the recipe, a word of warning: chopping pecans is hard work. But don't worry, it's worth it. Not only will you burn some calories, but you'll also release some frustration. Just make sure you have a sturdy cutting board and a sharp knife, and you'll be golden.
Whip Up this Delicious Pie in No Time - Perfect for Procrastinators
If you're a procrastinator like me, you'll love this recipe even more. You can whip up this pie in no time, leaving you plenty of time to binge-watch your favorite show on Netflix. Just make sure you have all the ingredients on hand before you start.
One Slice of this Pie and You'll Forget Your Troubles
Now, without further ado, here's the recipe for Pecan Pumpkin Pie by Paula Deen:
How to Avoid Eating the Entire Pie in One Sitting (Hint: You Can't)
And finally, a word of caution: once you taste this pie, you won't be able to stop at just one slice. So go ahead, indulge a little. Life is too short to skip dessert.
A Southern Classic with a Twist - Paula Deen Does it Again
This Pecan Pumpkin Pie recipe is a true southern classic with a twist, thanks to Paula Deen's expert touch. So go ahead, give it a try. Your taste buds will thank you.
Paula Deen's Pecan Pumpkin Pie Recipe: A Delicious Disaster
The Backstory
I was feeling adventurous in the kitchen and decided to try out Paula Deen's Pecan Pumpkin Pie recipe. I had never made a pie before, but I figured how hard could it be? Famous last words, right? I gathered all of the ingredients and got to work.
The Recipe
Here's what you'll need:
- 1 unbaked pie crust
- 1 can pumpkin puree
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 4 eggs
- 1 1/2 cups evaporated milk
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup softened butter
Mix the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, eggs, and evaporated milk together in a large bowl. Pour the mixture into the unbaked pie crust.
In another bowl, mix the pecans, brown sugar, flour, and softened butter until crumbly. Sprinkle the mixture over the top of the pie.
Bake the pie at 350 degrees for about an hour, or until the filling is set and the topping is golden brown.
The Disaster
I followed the recipe to a T, or so I thought. As I was mixing the ingredients together, I noticed that the filling seemed a little too runny. I shrugged it off and poured it into the pie crust anyways, hoping for the best.
As the pie was baking, I started to smell something burning. I looked in the oven and saw that the pecan topping was starting to blacken. Panicking, I quickly took the pie out of the oven and tried to salvage what I could.
The Verdict
The pie may have been a disaster, but it still tasted pretty good! The filling was a little undercooked, but the flavors were spot on. And the burnt pecan topping actually added a nice crunch.
The Lesson Learned
I learned that baking is not as easy as it looks, and that recipes should be followed exactly (especially when it comes to measurements). But even when things don't go according to plan, it's important to keep a sense of humor and enjoy the delicious disaster that you created.
Keywords:
- Pecan Pumpkin Pie
- Paula Deen
- Baking
- Disaster
- Recipe
- Ingredients
- Filling
- Topping
- Burnt
Closing Message: Don't Be a Pumpkin, Try This Pecan Pumpkin Pie Recipe!
Well, well, well, look who made it to the end of my blog post! Congratulations, you made it through my endless ramblings about the glorious dessert that is pecan pumpkin pie. You deserve a slice of this deliciousness just for that.
But seriously folks, I hope you found my recipe and tips helpful. If you're still on the fence about making this pie, let me give you one final push.
First of all, this is a Paula Deen recipe, so you know it's going to be good. The queen of Southern cooking never disappoints when it comes to desserts.
Secondly, it's the perfect dessert for fall. I mean, what says autumn more than pumpkin and pecans? It's like a hug in pie form.
And finally, just think about how impressed your friends and family will be when you bring out a homemade pecan pumpkin pie at your next gathering. They'll be oohing and aahing and asking for the recipe. You'll be the hero of the party!
So don't be a pumpkin, give this recipe a try. You won't regret it. And if you do, well, you can send your complaints to my email address. Just kidding, please don't do that.
In all seriousness, thank you for taking the time to read my post. I hope you found it entertaining and informative. And if you do make this pie, please let me know how it turns out! I'd love to hear about your baking adventures.
Until next time, happy baking!
People Also Ask About Pecan Pumpkin Pie Recipe Paula Deen
What is Pecan Pumpkin Pie Recipe?
Pecan Pumpkin Pie Recipe is a delicious dessert that combines the flavors of pumpkin and pecan into one pie. It's a perfect treat for Thanksgiving or any other occasion where you want to impress your guests with a mouth-watering dessert.
How to Make Pecan Pumpkin Pie Recipe?
Here is a simple recipe to make Pecan Pumpkin Pie Recipe:
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together pumpkin puree, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth.
- Stir in heavy cream and pour mixture into pie crust.
- Bake for 15 minutes at 350 degrees F (175 degrees C), then reduce temperature to 325 degrees F (165 degrees C) and continue baking for another 45-50 minutes.
- Remove pie from the oven and sprinkle chopped pecans over the top.
- Return to the oven and bake for an additional 10-15 minutes, or until the filling is set and the pecans are toasted.
- Let the pie cool before slicing and serving.
Can I Use Store-Bought Pie Crust?
Of course! Paula Deen would probably give you a side-eye for not making your own crust, but we won't judge. You can definitely use a store-bought pie crust for this recipe if you're short on time or just don't feel like making your own.
How Long Does Pecan Pumpkin Pie Last?
If stored properly in the refrigerator, Pecan Pumpkin Pie can last for up to 4 days. But let's be real, it's not going to last that long once your friends and family get a taste of it.
Can I Make This Recipe Vegan?
You sure can! Just substitute the heavy cream with coconut cream and use a vegan pie crust. Easy peasy!
Final Thoughts
Whether you're a fan of Paula Deen or just looking for a delicious dessert to impress your guests, Pecan Pumpkin Pie Recipe is a winner. Give it a try and prepare yourself for the compliments that will come pouring in. Happy baking!