Pumpkin Pie With Praline

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Servings: 1 Difficulty: Advanced
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Classic pumpkin custard pie with a buttery pecan praline crust base
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This Pumpkin Pie With Praline offers a delightful twist on the traditional holiday favorite. The rich, spiced pumpkin custard sits atop a crunchy, sweet layer of buttery pecans and brown sugar, creating a perfect contrast of textures. It’s an elegant yet comforting dessert that brings warmth to any gathering. Ideal for Thanksgiving dinners, autumn brunches, or cozy weekend baking sessions, this recipe combines simple ingredients into a sophisticated treat. The aromatic spices like cinnamon, ginger, and nutmeg infuse the filling with deep flavor, while the praline base adds a caramelized crunch that keeps you coming back for more.

Pumpkin Pie With Praline recipe image
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Pumpkin Pie With Praline

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 228.9

Description

This Pumpkin Pie With Praline offers a delightful twist on the traditional holiday favorite. The rich, spiced pumpkin custard sits atop a crunchy, sweet layer of buttery pecans and brown sugar, creating a perfect contrast of textures. It&# 226;ÂÂs an elegant yet comforting dessert that brings warmth to any gathering. Ideal for Thanksgiving dinners, autumn brunches, or cozy weekend baking sessions, this recipe combines simple ingredients into a sophisticated treat. The aromatic spices like cinnamon, ginger, and nutmeg infuse the filling with deep flavor, while the praline base adds a caramelized crunch that keeps you coming back for more.

Ingredients

Directions

  1. Preheat oven to 450ðF (232ðC).
  2. In a small bowl, cream together 2 tablespoons softened butter and 1/3 cup brown sugar until combined.
  3. Stir in 1/3 cup chopped pecans until the mixture is well incorporated.
  4. Press the pecan-sugar mixture firmly into the bottom of two unbaked 8-inch pie shells or one 10-inch shell.
  5. Bake the crusts for 10 minutes, watching carefully to prevent puffing or slipping.
  6. If the crust puffs up, prick with a fork; if it slips down, pat back up with the back of a fork.
  7. Remove from oven and let cool completely before filling.
  8. Reduce oven temperature to 400ðF (204ðC).
  9. In a large skillet, melt remaining butter over medium heat and add pumpkin puree.
  10. Simmer the pumpkin mixture for 10 minutes, stirring occasionally with a wooden spoon.
  11. In a large mixing bowl, whisk together granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves.
  12. Beat in the egg until smooth.
  13. Gradually stir the hot pumpkin mixture into the egg mixture, blending well.
  14. Stir in evaporated milk, regular milk, and water until fully combined.
  15. Pour the filling into the cooled pie shells.
  16. Bake for 1 hour, or until a knife inserted near the center comes out clean.
  17. Allow pies to cool completely on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 228.9kcal
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 23.2mg1%
Total Carbohydrate 22.9g8%
Dietary Fiber 2.1g9%
Sugars 20.6g
Protein 2.5g5%

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

Note

Filling can be prepared a day in advance and refrigerated before baking.

Keywords: pumpkin pie, pecan praline, dessert, thanksgiving, baking, custard, spiced pumpkin, fall recipe, pie crust, homemade dessert, autumn baking, comfort food, holiday treat, pecan topping, brown sugar, easy pie, family favorite, seasonal dessert
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