The Cuisinart Elemental 11 Food Processor makes Thanksgiving and everyday meal prep easy—whether using it for the big meal, or for everyday dinners. The attractive design makes it worthy of valuable countertop real estate while keeping it handy for daily use.
Turn to the Cuisinart Elemental 11 Food Processor for the entire meal — for everything from chopping the onions and celery, to whipping up the mashed potatoes and shredding cheese. Chop and blend an entire batch of cranberry relish all in the 11-cup work bowl—one bowl means less clean up! Finish your meal by mixing the pastry dough and blending the filling to for the pie with the help of this workhorse kitchen product.
This year, try a new twist on two family favorite desserts by combining pumpkin and pecan pies into one delicious recipe. It’s simple when using the Cuisinart Elemental 11 Food Processor. You will be saving so much time, you can forgo the store bought version and mix up your own flaky crust! Wow your guests with fresh made whipped cream—it takes only a few pulses in the Cuisinart Elemental 11 Food Processor—and your dessert is ready to go!
Pumpkin Pecan Pie
Cuisinart Original Recipe
Ingredients
1 single crust recipe for Pastry Dough
1-⅓ cups solid pack pumpkin (not pumpkin pie filling)
⅔ cup dark corn syrup
½ cup packed brown sugar
2 large eggs
¼ cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon salt
1-¾ cups pecan halves, divided
Instructions
Prepare pastry dough in the food processor using your favorite recipe. Refrigerate dough for 20 to 30 minutes. Roll out on a lightly floured surface to a 13-inch round. Arrange in 9-inch pie plate. Trim edges to ½-inch overhang. Lightly brush edges with water and fold over. Press together and crimp. Refrigerate while preparing filling. Arrange rack in lower third of oven. Preheat oven to 400°F.
With the metal “s” blade inserted, place the pumpkin, corn syrup, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, allspice, and salt in the work bowl of the food processor. Process for 20 seconds. Scrape work bowl.
Add 1 cup of the pecan halves, pulse to chop (about 5 pulses). Fill the prepared crust with the pumpkin/pecan mixture. Arrange remaining pecans decoratively on top.
Carefully place in the preheated 400°F oven and bake for 20 minutes. Reduce heat to 350°F, and bake for an additional 35 to 40 minutes, until center of pie is just about set. Remove from oven and let cool on a rack. If not serving the same day, cover and refrigerate. May be prepared 1 day ahead. Remove pie from refrigerator 30 to 60 minutes before serving.
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