Praline Pumpkin Pie

Praline Pumpkin Pie

  • Prep Time: 25 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8-10

    • About This Recipe

    “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.”

    Ingredients

  • 1/3 cuppecans, finely chopped
  • 1/3 cupbrown sugar, packed
  • 3tablespoonsbutter, softened
  • 1 (10inch)unbaked pastry shells

    • FILLING

  • 3eggs, lightly beaten
  • 1/2 cupbrown sugar, packed
  • 1/2 cupsugar
  • 2tablespoonsall-purpose flour
  • 3/4 teaspoonground cinnamon
  • 1/2 teaspoonsalt
  • 1/2 teaspoonground ginger
  • 1/4 teaspoonground cloves
  • 1 (16ounce) cans pumpkin
  • 1 1/2 cupshalf-and-half cream
  • additional chopped pecans(optional)

    • Directions

  • 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.

    • Reviews

  • “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!”

  • “I have made this pie instead of plain ol’ pumpkin pie for the last 7 years.Everyone always raves about it.The flavor is wonderful and the texture is slightly lighter than traditional pumpin pie, I suspect due to the substitution of light cream instead of canned milk.If you try this, you won’t go back to plain ol’ pumkin again!”

  • “The pecans are a very delicious additon to an old favorite”

  • “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.”

  • “I made this pie for Thanksgiving dinner hoping for something a bit different. However, it was not the hit I was hoping it to be. The texture did not turn out that great. The praline just melted into the crust. The whole pie was a bit soggy for my tastes.”

  • “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 Orlando”

  • “Was great.The praline was an unexpected surprise.Best warm.”

  • “Great recipe.Came out perfect.Creamy texture.Soooo good.Thanks for posting this!”

  • “One of the best pumpkin pies I’ve had in years.The custard is creamy but not milky or gooey.Just the right amount of egg-balance to keep it light.I to think this is because I was used to sickening evaporated milk recipes and I will not go back.I like the praline layer.There were only two of us so I couldn’t justify the usual pecan AND pumpkin pie so it was a good combination.I would have liked to have seen even more of this layer.Would it work on top also? or in the middle?Made with Crust Recipe #108281.Will make again.”

  • “The praline layer adds a nice touch. I chose this recipe to try because it is similar to the one I make. I don’t like the flavor of the pie when using evaporated milk nor the sweetness when using condensed milk.”

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