Pecan Pumpkin Pie

REPOST - Happy Thanksgiving!

Every year we all look forward to this pie.  Our Mom has been making it for Thanksgiving for as long as I can remember.  We ONLY have it once a year and it's my absolute FAVORITE thing for Thanksgiving.  Thanksgiving just wouldn't be the same without it.  In 1998 my niece, Rebecca was born on Thanksgiving Day so that was the only time that we didn't have our traditional Thanksgiving Dinner together.  Instead we all had some sub-par food at a diner near the hospital where Karen gave birth. I do believe however that our Mom brought some Pecan Pumpkin Pie to the hospital for Karen so she wouldn't miss out! 

Our Mom's sister, Aunt Bernice was just visiting from California and we were talking about the pie recipe.  She told me that the original recipe came from Better Homes and Garden Magazine from some time in the 1960's.  I think it's amazing that over 50 years later both our Mom and Aunt are still making this pie every year for Thanksgiving.  I told you it was GOOD!

If you love pecan pie and you also love pumpkin pie you MUST try this!

Ingredients:

3 beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 9" unbaked pie crust
1 cup chopped pecans

Preparation:

Preheat oven to 350 degrees F.  In a large bowl mix all ingredients, except for the pecans.  Pour pie mixture into prepared pie crust and top with chopped pecans.  Bake for about 1 hour or until the middle of the pie is firm, not jiggly (how's that for a technical baking term?)  Cool completely before serving (I like it chilled in the refrigerator) Top with whipped cream (Our Mom always served it with Cool Whip)

Perfect Pumpkin Pie

For some reason, my family has NEVER made pumpkin pie as part of our Thanksgiving. We always opted for a delicious pecan pumpkin pie instead. I have always wanted to make a traditional pumpkin pie. This recipe is just perfect. So simple and soooo delicious.

Ingredients:

 1 (15 oz.) can pumpkin (about 2 cups)
 1 (14 oz.) can sweetened condensed milk
 2 large eggs
 1 teaspoon ground cinnamon
 1/2 teaspoon ground ginger
 1/8 teaspoon ground cloves
 1/2 teaspoon salt
 1(9-inch) unbaked pie crust

Preparation:

Whisk pumpkin, sweetened condensed milk, and eggs together until well combined. Add spices. Pour into an unbaked pie crust. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake for another 45 minutes. Allow to cool completely.

Pumpkin Corn Fritters

I saw this recipe posted by Daphne Oz of The Chew and it looked so easy and delicious. I thought it would make for a perfect appetizer for Thanksgiving. Very simple using canned pumpkin, canned corn, with a few spices and some self rising flour and Voila! Fritters!!

Ingredients:

1 15-ounce can Pumpkin Puree
1 7-ounce can Whole Kernel Corn (drained)
2 Eggs
1 1/2 cups Self-Rising Flour
1/2 teaspoon ground Cumin
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
Salt and freshly ground Black Pepper
Vegetable Oil for frying

Preparation:

In a large bowl, combine the pumpkin, corn and eggs and whisk to combine. Add the flour, cumin, paprika, cayenne pepper, and season with salt and pepper. When the oil is to temperature carefully drop in heaping tablespoons of batter, making sure not to over crowd the pan. Gently flip when the bottom is crispy and allow to cook on the second side.

Upside Down Inside Out Pumpkin Praline Cupcakes with Cream Cheese Frosting Filling

I created this recipe for the 2nd Improv Cooking Challenge.  The mandatory ingredients were pumpkin and cream cheese.  I wanted to do something a little different and fun rather than just do a pumpkin cupcake with cream cheese frosting.  So I came up with this upside down inside out pumpkin praline cupcake with cream cheese frosting filling.  They really do taste as good as they look.  And if you don't like cream cheese frosting, no problem, just leave it out.  Infact if you leave out the cream cheese frosting and serve these hot from the oven they taste like the most decedant pumpkin pudding cake with hot praline caramel.  It's a MUST try.

Ingredients:

Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 15 oz can of pure pumpkin
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1 teaspoon cinnamon

Praline topping:
4 tablespoons butter
2 tablespoons heavy cream
2/3 cup brown sugar
1/2 cup pecans, chopped

Cream cheese frosting filling:
1/2 cup regualr cream cheese
1/2 cup whipped cream cheese
6 tablespoons butter
2 1/2 cups powdered sugar
1 teaspoon vanilla

Preparation:

First, prepare the cream cheese frosting filling - Whip together cream cheeses and butter until combine well.  Add vanilla and mix in.  Next add powdered sugar 1/2 cup at a time until you reach desired consistency.  Put frosting into a piping bag with a metal tip and set aside.

Next, preheat oven to 350 degrees F.  Line muffin tins with aluminum liners.  Spray liners generously with non-stick cooking spray.  To make the prailine topping, place butter, heavy cream and brown sugar in a small saucepan on the stove.  Heat on med/hi heat and stir until butter is completely melted and ingredients are combined.  Take pan off stove and add in chopped pecan, stir to combine.  Spoon 2 teaspoon of prailine mixture into the bottom of the greased cupcake liners.

In a medium bowl combine flour, baking powder, baking soda, and salt.  In a large bowl beat egg, sugar, pumpkin, vanilla and cinnmamon.  Spoon pumpkin mixture into cupcake liners ontop of prailine mixture.  Fill liners 3/4 of the way up.  Bake at 350 degrees F for about 20-25 minutes.  Set aside to cool.

Once cupcakes are cool place your metal tipped pastry bag into the top of each cupcake and squeeze about 1 tablespoon of cream cheese frosting filling into each cupcake.  Once done, invert cupcake (topside down) onto a serving plate and carefully remove cupcake liner.  Serve with a fork!

Linked to Sweets for Saturday

Everyday Sisters Sharing Sundays #15

Well you knew it was coming!!!! Since it's October 2nd I think we can start with this most popular Fall ingredient so..........This week's them for Sharing Sundays is PUMPKIN! 
I really love pumpkin and you really can use it in a million different ways.  I'm excited to see what everyone will link up this week.

Our Rules:
1.  Please become a follower of our blog.
2.  Please share a link back to your actual recipe post, not to your main blog page.
3.  Please link back to our blog so others can join in the fun.
4.  Leave us a comment about what recipe you are linking up.
5. Have fun!

We loved all the nut recipes from last week.  Here are a few of the highlights!

Caramel Cheesecake Bars by Carolynn's Recipe Box














Pumpkin Gingerbread with Pumpkin Spice Butter
by Baking Me













Biscoff Buttercream by Home Grown Beanes


















Chocolate PB Explosion Cookies by Crumbs and Chaos














Almond Joy Brownie Bites by Flour Me With Love

Mini Pumpkin Muffins

Now this is an EASY recipe and they are delicious!

Ingredients:

1 box of yellow cake mix

1 small can of pure pumkin puree (14 oz)

3 eggs

1/3 cup vegetable oil

sunflower seeds (optional)

Preparation:

Preheat oven to 350 degrees.  Grease mini muffin tins (or line with paper liners). Mix the first 4 ingredients together in a medium bowl.  Spoon mixture into greased mini muffin tins and *optional: sprinkle the tops with sunflower seeds.  Bake for 15-20 minutes or until muffins are firm to the touch.  Cool muffins before removing from the tins.

Linked up to Cooking Cowgirl Pumpkin Blog Hop