Praline-Pumpkin Pie

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“Something really yummy from Cooking Light. This is well worth the effort.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended.
  3. Set aside.
  4. Combine 3/4 cup flour, granulated sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Add ice-water mixture; mix with a fork until flour mixture is moist.
  6. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
  7. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.
  8. Remove 1 sheet of plastic wrap.
  9. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap.
  10. Fold edges of dough under; flute.
  11. Pierce bottom and sides with a fork.
  12. Place a 10-inch square of foil over dough.
  13. Place pie weights evenly over foil.
  14. Bake at 400 degrees for 5 minutes; cool on a wire rack.
  15. Remove foil and pie weights.
  16. Combine pumpkin and next 12 ingredients; stir well with a whisk.
  17. Pour into crust.
  18. Bake at 400 degrees for 40 minutes; shield edges of crust with foil after 30 minutes.
  19. Combine nuts, 1/4 cup brown sugar, and 1 1/2 teaspoons syrup.
  20. Sprinkle over pie; bake an additional 15 minutes or until filling is set.
  21. Cool completely on a wire rack.

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