Praline Pumpkin Pie
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.
- Ready In:
- 1hr 15mins
- 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)
- 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.
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We have never liked pumpkin pie until I made this recipe, the only problem is I was able to make 3 pies with the amount of filling in this recipe so my question is did you use a deep pie crust? The praline crust I will double next time though. Thank you for helping us enjoy a traditional Thanksgiving day treat.Reply
This pie is delicious! The pumpkin part is nice a spicy, which we love. I would have liked a little more of the pecan layer, but followed the recipe the first time. I don't know if doubling the pecan layer would be okay or not, but all and all this is a great pie with whipped cream on top! Thanks, Carole in OrlandoReply