Tuesday, November 19, 2013
Pecan Pumpkin Pie and Pumpkin Pie with Chiffon topping
Pecan Pumpkin Pie
Whats needed:
1 pie shell unbaked
1 C pumpkin puree
1/3 C sugar
1 large egg
1/8 tsp cloves
1/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/2 C light corn syrup
1/2 C honey
1/2 C sugar
1/2 tsp vanilla
2 eggs
3 tbl butter (really soft almost melted)
1 C pecan halves
What to do:
- Combine pumpkin, sugar, egg, spices and mix well. Pour into pie shell
- Combine corn syrup, honey, sugar, eggs, butter, and vanilla. Mix well and then stir in nuts. Spoon mixture over pumpkin mixture.
-Bake for 50 minutes or until knife inserted comes out clean. Watch the crust it can get dark, cover with foil or crust covers if it darkens way before pie is done.
Cool on wire rack.
Recipe is adapted from Libbys
Pumpkin Pie with Pumpkin Chiffon topping
Needed:
3/4 C sugar
1 tsp cinnamon
1/2 tsp salt
1 tsp ginger
1/4 tsp cloves
2 eggs
1 15 oz. can pumpkin puree
6 fl oz. evaporated milk
1 deep dish pie shell unbaked
Mousse ( chiffon) topping;
1/2 tbl unflavored gelatin
1 1/2 tbl cold water
3 egg yolks
1 tsp cinamon
1/2 tsp ginger
1/8 tsp cloves
1 15oz can Pumpkin Puree
3/4 C sugar
1 1/2 cups heavy whipping cream
1/2 tbl vanilla
What to do:
- Preheat oven to 425 F
- Mix sugar and spices in a bowl
- In a stand mixer or with hand mixer beat eggs then add in spice mix and pumpkin until well incorporated.
- Gradually add in the milk and mix well
- Pour mixture into pie shell and back for 15 minutes, then reduce heat to 350 F for 45 min or until knife comes out clean. Set on cooling rack and let cool!
- After pie goes in the oven begin making the topping by sprinkling gelatin into the cold water in a small saucepan. Do not turn on the pan, let the gelatin and water set for 1 minute. Add yolks and sugar, turn on the heat and heat ingredients until thermometer reads 160 F. Mix yolk mixture while brining up to temperature. Once the yolk mixture reads 160, place mixture in a bowl and whisk until cool and thick.
- Add pumpkin and spices, mix well
- Once all ingredients are mixed together, place in fridge for one hour.
- Beat whipping cream with vanilla until stiff peaks form.
- Fold in pumpkin yolk mixture until incorporated. Mound whip topping onto cooled pie sprinkle/garnish with a little nutmeg and or cinnamon and refrigerate until ready to serve.
Copy Cat CoCo's Harvest Pie
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