Pumpkin And Praline Pie

chefs-mate chefs-mate 0 Comments
Servings: 2 cups Difficulty: Advanced
Jump To Recipe Print Recipe
A classic autumn dessert featuring spiced pumpkin custard and a crunchy pecan praline topping
Pumpkin and Praline Pie recipe image
Pumpkin and Praline Pie recipe image
Print Recipe

Pumpkin And Praline Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1143

Description

This Pumpkin and Praline Pie is the ultimate autumn comfort food, combining a rich, spiced pumpkin custard with a crunchy, sweet pecan praline layer. The hot water crust is tender and flaky, providing the perfect vessel for the smooth, aromatic filling infused with cinnamon, ginger, and nutmeg. Topped with a buttery, caramelized pecan mixture, each bite offers a delightful contrast of textures and flavors. It is an elegant yet rustic dessert that feels luxurious without being overly complicated. Perfect for Thanksgiving gatherings, cozy holiday dinners, or any chilly evening when you crave something warm, sweet, and deeply satisfying. Serve with a dollop of whipped cream for an extra touch of indulgence.

Directions

  1. Make the hot water crust: In a large bowl, beat the lard (or shortening) and salt together until smooth.
  2. Gradually beat in the boiling water, mixing until well combined.
  3. Allow the mixture to cool to room temperature, stirring occasionally to prevent the fat from separating.
  4. Beat in 2 cups of the flour until a soft dough forms.
  5. Divide the dough into 2 equal balls and flatten each into a 6-inch disk.
  6. Wrap the disks in plastic wrap and chill in the refrigerator for at least 1 hour.
  7. Prepare the pumpkin filling: In a large bowl, whisk together granulated sugar, light brown sugar, 1 tablespoon flour, cinnamon, ginger, salt, nutmeg, and cloves.
  8. Stir in the beaten egg and set the mixture aside.
  9. Melt 2 tablespoons butter in a large skillet over low heat.
  10. Add the pumpkin puree to the skillet and simmer, stirring occasionally, until it thickens slightly, about 10 minutes.
  11. Gradually stir the hot pumpkin puree into the sugar and spice mixture.
  12. Stir in the evaporated milk, sweet milk, and 1 cup of water until smooth.
  13. Prepare the praline topping: In a medium bowl, beat 4 tablespoons softened butter and 2/3 cup light brown sugar until creamy.
  14. Stir in the coarsely chopped pecans and set aside.
  15. Let the chilled dough rest at room temperature for 10 minutes to soften slightly.
  16. On a lightly floured surface, roll out one disk of dough into a 13-inch circle, about 1/8 inch thick.
  17. Transfer the dough into a 9-inch deep-dish pie pan, trimming excess and fluting the edges with a fork.
  18. Repeat with the second dough disk to make a second pie shell.
  19. Prick the bottom of each pie shell all over with a fork.
  20. Preheat oven to 450 degrees F (232°C).
  21. Freeze the pie shells for 10 minutes to help them hold their shape.
  22. Spread half of the praline mixture evenly over the bottom of each pie shell.
  23. Bake at 450 degrees F (232°C) for 10 minutes, until the praline is golden brown and bubbly.
  24. Reduce oven temperature to 400 degrees F (204°C).
  25. Pour half of the pumpkin filling into each pie shell, smoothing the top with a spatula.
  26. Bake at 400 degrees F (204°C) for about 1 hour, until the filling is firm and the crusts are deeply golden brown.
  27. Cool the pies completely on a wire rack before slicing and serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1143kcal
% Daily Value *
Total Fat 52.9g82%
Saturated Fat 18.1g91%
Cholesterol 63.6mg22%
Sodium 5077.7mg212%
Total Carbohydrate 148.7g50%
Dietary Fiber 8.3g34%
Sugars 38.7g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious