GOLDEN VALLEY, Minn. -- Pies are the hot new trend for this year, both sweet and savory. This according to those forcasting food trends. So to help you get ready for the upcomingpie season, Mary Pint, the Pie Lady, joined KARE 11 News @4 with some great tips and recipes.

Harvest Pumpkin Pie
Recipe from the American PieCouncil

1 (15oz) can pumpkin
1 (14oz) can sweetened condensed milk
4 eggs
1 c. apple butter
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1 tsp vanilla extract
1 c. chopped candied pecans

8 oz Cool Whip
1/8 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp cinnamon
1 tsp clear vanilla

Preheat oven to 425 degrees.
In a large bowl, whisk pumpkin, condensed milk, eggs, apple butter, spices, vanilla, and salt until smooth. Pour into prepared crust. Bake at 425 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 20 minutes. Sprinkle with chopped pecans and continue baking for 15 minutes. Cool completely before refrigerating.

For topping:
Gently fold together all ingredients. Pipe rosettes around edge of pie before serving.
(To test custard doneness- stick a wet butter knife into the center of the pie. If it comes out clean, it's done. If it comes out with custard on it, continue cooking, but re-check for doneness every 5 minutes.

1/4 cup butter
1/4 cup shortening
1 1/4 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar

Beat together butter and shortening until smooth and creamy; chill until firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut butter and shortening into dry ingredients until mixture has a course crumb texture. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate at least 1 hour. Roll out on floured surface, place in pan, crimp edges, and fill.

Yummy Pecan Caramel Topping

This nutty drizzle is a perfect garnish for your decadent pumpkin caramel pie.


Brown Sugar - 1 ½ cups
Flour--- 3 tablespoons
Sea Salt ¼ teaspoon

Water - 1/3 cup

Heavy whipping cream 1 ½ cup
Vanilla Extract ½ teaspoon
Carmel Flavor ¼ teaspoon

1 cup course chopped pecans

1 Place course chopped pecans on a cookie tray and toast in oven at 350 degrees for about 5 minutes or until golden brown flipping over occasionally. Watch carefully.

Dry blend the brown sugar, flour and salt

Mix dry blended sugar with water in a heavy saucepan. Cover and cook over a low heat until sugar is dissolved about 3 minutes. Cover and increase heat, boil for about 5 minutes, stirring occasionally. Watch carefully so it does not burn. How turn heat to low and slowly add whipping cream and vanilla, and caramel flavor. Simmer covered at a low heat stirring occasionally until sauce is thick and smooth and desired brown color usually about 5 to 7 minutes again watch carefully so it does not burn. Cool before using.

Add toasted pecans to topping or place directing on to pumpkin pie and drizzle caramel topping over pie.

Head here for more pie inspiration.

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