Recipe by Marg (CaymanDesigns)
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Top Review by RecipeNut
I have been making pumpkin pie every Thanksgiving for years so for a change I tried this one and it was delicious. So much lighter and tastier! I guess I changed my traditional pumpkin pie to this one!
- 1⁄3 cup pecans, finely chopped
- 1⁄3 cup brown sugar, packed
- 3 tablespoons butter, softened
- 1 (10 inch) unbaked pastry shells
- 3 eggs, lightly beaten
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup sugar
- 2 tablespoons all-purpose flour
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1 (16 ounce) can pumpkin
- 1 1⁄2 cups half-and-half cream
- additional chopped pecans (optional)
Directions See How It's Made
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.