A richly spiced pumpkin custard layer is topped with sticky candy pecan praline and baked to perfection. This Praline Pumpkin Pie recipe is a scrumptious twist on a basic Thanksgiving dessert!
After years and years of baking a Traditional Pumpkin Pie for Thanksgiving gatherings, I made a decision it was time to place a brand new spin on it.
You’ve acquired to maintain them guessing!
I had a bit of enjoyable within the kitchen which resulted in what I believe will change into a brand new vacation favourite. In case you are a fan of each pumpkin and pecan pie, this recipe is for you!
How is it completely different than your run of the mill pumpkin pie? It’s deep, darkish, properly spiced and topped with a sticky-sweet pecan praline layer.
For the pumpkin custard, I swapped out white sugar for darkish brown sugar, added an honest quantity of cinnamon (or indecent, relying in your perspective) , and threw in an additional egg to make sure it was loads custard-y.
Ingredient Notes
- Pie crust: Try my meals processor pie crust recipe that creates completely flaky and scrumptious pie crust. That is the recipe I exploit for all of my vacation pies. Or, be happy to make use of store-bought pie crust pastry should you’re quick on time.
- For the pumpkin custard: A can of 100% pumpkin puree (not pie filling), giant eggs, and evaporated milk.
- Sugar and spice: Darkish brown sugar, floor cinnamon, floor ginger, salt, floor nutmeg, floor cloves.
- For the praline topping: Finely chopped pecans, darkish brown sugar, darkish corn syrup, pure vanilla extract, and a bit of granulated sugar.
- Non-obligatory for serving: I extremely suggest having some contemporary whipped cream available for serving.
Methods to Make Praline Pumpkin Pie
- Set the pie crust pastry right into a 9-inch deep dish pie plate and trim and flute edges, as desired. Try my pie crust tutorial for detailed directions on how you can make your pie crust fairly.
- In a small mixing bowl, whisk the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves.
- Mix the evenly whisked eggs with the pumpkin puree and sugar-spice combination, then add the evaporated milk.
- Pour the filling into pie crust, and bake in a preheated 425 levels F for quarter-hour. Scale back the oven temperature to 350 levels F and proceed baking for a further 30 to 35 minutes minutes.
- Whereas the pie is baking, toss the pecans and brown sugar with the corn syrup and vanilla. Use your fingers to work the elements collectively till nicely included.
- Take away the pie from the oven when the middle seems largely set and solely barely jiggles whenever you shake the dish.
- Immeidately scatter the praline topping evenly over pie.
- Sprinkle a bit of granulated sugar excessive and return the pie to the oven till the pecans are aromatic and topping is effervescent round edges. Cool pie utterly on wire rack, then cowl loosely and chill utterly within the fridge earlier than serving.
Baking Tip
Baking the pie earlier than including the praline layer ensures the praline will keep on high, as an alternative of sinking down into the pumpkin custard.
Storage Suggestions
Refrigerate: This pie is greatest served chilled. Let the pie cool utterly at room temperature earlier than overlaying or storing to stop condensation, which may make the crust soggy. Then, wrap the pie evenly with foil or plastic wrap or place it in an hermetic container. Retailer leftovers within the fridge for as much as 4 days.
Freeze: Full disclosure, I’ve not tried freezing this pie. I usually make it a day upfront and comply with the instructions above to refrigerate it till I’m able to serve. If you wish to freeze it, first chill the pie absolutely. Wrap it in plastic wrap after which foil, or place it in a freezer-safe container and freeze it for as much as a month. Thaw it utterly within the fridge in a single day earlier than serving.
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Praline Pumpkin Pie
A richly spiced pumpkin custard layer is topped with sticky candy pecan praline and baked to perfection. This Praline Pumpkin Pie recipe is a scrumptious twist on a basic Thanksgiving dessert!
Directions
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Preheat oven to 425 levels F.
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Set the pie crust pastry right into a 9-inch deep dish pie plate. Trim and flute edges, as desired. Put aside.
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In a small mixing bowl, whisk collectively the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Put aside.
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In a big mixing bowl, evenly whisk the eggs. Add the pumpkin puree and sugar-spice combination and stir till nicely mixed. Stir within the evaporated milk.
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Pour the filling into the pie crust pastry and bake at 425 levels F for quarter-hour. Scale back the oven temperature to 350 levels F and proceed baking for a further 30 to 35 minutes minutes or till the middle seems largely set and solely barely jiggles whenever you shake the dish.
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Whereas the pie is baking, toss the pecans and brown sugar in a small bowl. Add the corn syrup and vanilla and toss once more. Use your fingers to work the elements collectively till nicely included.
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Scatter the praline topping evenly over the pie as quickly as it’s faraway from the oven. Sprinkle 1 teaspoon granulated sugar evenly over the topping.
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Place a baking sheet or piece of foil on the middle rack of the oven (nonetheless heated to 350 levels F). Return the pie to the oven on high of a baking sheet or foil and bake till the pecans are aromatic and topping is effervescent round edges, about quarter-hour. Cool the pie utterly on wire rack, not less than two hours. Then, cowl and refrigerate earlier than serving.
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Scrumptious by itself or topped with whipped cream.
Notes
In case you’ve skilled points with a soggy pie crust, you’ll be able to keep away from this by preheating your oven with a pizza stone on a rack set within the decrease third of your oven. Set the pie on the recent pizza stone to bake for the primary portion of the baking time. The pizza stone will radiate warmth from the underside of the oven by means of the underside of the pie plate to prepare dinner the crust by means of. End the pie within the heart of the oven for the second bake time.
Diet
Energy: 451 kcal · Carbohydrates: 57 g · Protein: 8 g · Fats: 23 g · Saturated Fats: 6 g · Ldl cholesterol: 82 mg · Sodium: 348 mg · Fiber: 4 g · Sugar: 37 g
Diet info is routinely calculated utilizing generic elements, and is an estimate not a assure. For extra correct outcomes, please discuss with the labels in your elements at residence.
This recipe was initially printed on November 6. 2017. It has been updatd with new textual content and pictures.
