Praline Pumpkin Pie

"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."
 
Download
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by troyh photo by troyh
photo by troyh photo by troyh
Ready In:
1hr 15mins
Ingredients:
15
Serves:
8-10
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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!
     
  3. The pecans are a very delicious additon to an old favorite
     
  4. 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.
     
  5. 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.
     
Advertisement

Tweaks

  1. 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

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes