Praline Pumpkin Pie
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 1⁄3 cup pecans, finely chopped
- 1⁄3 cup brown sugar, packed
- 3 tablespoons butter, softened
- 1 (10 inch) unbaked pastry shells
-
FILLING
- 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)
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.
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Reviews
-
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!
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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.
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Tweaks
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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!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.