Yield 8 Number Of Ingredients 16 Steps:
Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Yield Makes one 11-inch round tart Number Of Ingredients 15 Steps:
Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes. Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes. Increase oven temperature to 425 degrees. Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes. Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine. Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.
Time 55m Yield 2 dozen Number Of Ingredients 14 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 the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the 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. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don’t get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty 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.
Time 1h30m Yield 12 tarts. Number Of Ingredients 13 Steps:
Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.
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.
Yield 8 servings Number Of Ingredients 17 Steps:
Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim. For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed. Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended. When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle. Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.
Time 1h Yield 1 pie, 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup. Mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool. Using a whisk, dissolve the cornstarch in the milk. Add pumpkin, 1/2 cup maple syrup, salt and spices. Blend until smooth. Pour filling into crust, and smooth the top. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Time 4h30m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish. In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool. Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top. Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 17 Steps:
For crust: Sprinkle ½ of pecans onto lightly-floured surface. Place pie crust disk atop pecans and sprinkle with remaining pecans. Roll out to 1/8 inch thick round. Transfer to 9 inch in diameter tart pan with removable bottom. Gently press into place. Trim and finish edges. Refrigerate 30 minutes. For filling: Preheat oven to 400°F Whisk pumpkin, eggs, both sugars and spices in bowl to blend. Stir in cream and vanilla extract. Place tart pan on rimmed cookie sheet. Pour filling into pan. Bake 45 minutes, or until filling is set. Cool on rack. Refrigerate until cold, about 2 hours. (can be prepared up to 6 hours ahead to this point). For topping: Combine sugar and pecans. Cut in butter until mixture resembles coarse meal. Preheat broiler. Sprinkle topping evenly over tart. Broil until sugar melts and bubbles, watching carefully, about 1 minute. Cool 15 minutes. Serve with whipped cream.
Yield Makes 1 nine-inch pie Number Of Ingredients 14 Steps:
Preheat oven to 425 degrees. Remove dough from refrigerator, and place between two pieces of plastic wrap. Roll out to a 12-inch round. Remove and discard plastic, and fit dough into a 9-inch pyrex or ceramic pie plate; trim dough evenly along outside edge, leaving about a 1/2-inch overhang all around. Crimp edge, as desired. Prick the bottom of the dough all over with a fork. Place in the freezer until firm, about 15 minutes. Remove from freezer, and line with parchment paper or aluminum foil. Fill with pie weights or dried beans, and bake until edges are starting to turn golden, about 15 minutes. Remove paper and weights, and continue baking until center is lightly browned, about 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees. Meanwhile, in a large bowl, combine pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, 3/4 cup cream, milk, and bourbon; whisk until well combined. Fill prepared pie shell with pumpkin mixture, and return to oven. Bake until the filling is set around the edges but still slightly soft in the center, about 55 minutes. Remove from oven; let cool. The filling will continue to firm as it cools. Heat broiler. In a small bowl, combine the brown sugar, melted butter, remaining the tablespoon cream, and chopped pecans. Sprinkle mixture evenly over top of pie. Arrange the pecan halves on top, in a circle near the edge. Place pie under broiler just until topping begins to bubble, being careful not to let the nuts burn. Transfer to a wire rack to cool slightly. Serve with whipped cream or ice cream, as desired.
