How To make Praline Pumpkin Pie
Grant; hwwk11b
pastry:
1 1/4 c Flour
1/4 ts Salt
1/3 c Shortening
4 tb Cold water
filling:
1/3 c Brown sugar; packed
3 tb Butter
1/2 c Pecans, toasted; chopped
1 1/2 c Pumpkin; canned
2/3 c Brown sugar
1 ts Cinnamon; ground
1/2 ts Ginger; ground
1/2 ts Nutmeg; ground
3 Eggs
2/3 c Evaporated milk
1/4 c Milk
2 tb Bourbon or rum
PAStrY: Stir together flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle half w/1 tb water, gently toss w/fork. Push to side of bowl. Repeat w/2-3 more tb water till all is moistened. form dough into ball. On lightly floured surface, roll into 12-inch circle. Place in 9" pie plate. Trim pastry 1/2" beyond edge and flute edge high. Don't
prick. Line w/double thickness of foil and bake at 450~ for 8 minutes. Remove foil, bake an additional 4-5 minutes until set and dry. Cool. FILLING: Combine 1/3 c brown sugar and butter in saucepan. Cook and stir over med. heat until butter's melted and sugar's dissolved. (Mixture may appear separated.) Stir in pecans and spread over bottom of pastry shell. Cool to room temp. Combine pumpkin, 2/3 c brown sugar and spices. Beat lightly w/rotary beater or fork. Gradually stir in milks and rum; mix well. Place pie shell on oven rack; pour in filling. Cover edge with foil. Bake 20-25 minutes in a 375~ oven. Remove foil, bake 20-25 more minutes or until
knife inserted near center comes out clean. Cool on wire rack. Cover and chill to store. BH&G Holiday Cooking, 1982. Formatted by T. Grant, HWWK11b. -----
How To make Praline Pumpkin Pie's Videos
Pumpkin praline pie from Pie a bakeshop
Holiday pie with Pie a bakeshop, owner Jane Grover. She sells her pies online and at local festivals and farmer's markets in Gwinnett County. She stopped by Good Day Atlanta to share her pumpkin praline pie recipe with viewers. For more information on Pie a bakeshop visit the website pieabakeshop.com . For today's recipe see below.
Pumpkin Praline
(serves 8-10)
1 9 pie shell, your own recipe or store bought. Blind baked until light golden brown and dry to the touch.
Filling
1 15 ounce can pumpkin puree
3/4 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon salt
1 cup evaporated milk
3 large eggs
2 teaspoons vanilla extract
Topping
1 cup finely chopped pecans
1 teaspoon vanilla extract
2 teaspoons dark corn syrup
1/2 cup packed dark brown sugar
Pinch of salt
1. Preheat oven to 350 degrees with rack in the middle position.
2. Mix pumpkin, brown sugar, spices, and salt in a large saucepan. Cook, stirring often, over medium-high heat until spices are fragrant and filling thickens, about 4-5 minutes, remove from heat. This steps helps the spices to deepen in flavor and eliminates any excess moisture which will result in a thick, creamy filling once baked.
3. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla extract. Pour filling into par baked pie shell and bake, 30-35 minutes, until filling is puffy, slightly cracked around edges and the middle jiggles just a bit.
4. While pie bakes prepare the topping: Mix brown sugar, pecans and salt in a bowl. Add vanilla and darn corn syrup and mix using fork until blended and is the texture of wet sand.
5. Remove pie from oven and spread topping evenly over filling. Continue to bake until pecans are toasty and topping bubbles around edges, 8-10 minutes. Cool pie on wire rack for at least 2 hours.
Tasty Pecan Praline Pumpkin Tartlets
Fiona and Mike make tasty Pecan Praline Pumpkin Tartlets for the annual Pecan Jubilee and Bake-off!
How to Make Gingersnap Pumpkin Pie with Pecan Praline
Love pumpkin pie? imperialsugar.com. Take it to the next level with this Pumpkin Pie With Pecan Praline Crunch and Gingersnap Crust. Made with a perfectly spiced gingersnap crust, creamy pumpkin custard, and topped with deliciously addicting pecan crunchies and creme chantilly. This pie recipe will be the perfect addition to any fall gathering and makes an impressive Thanksgiving or Christmas dessert. #imperialsugar #dessert #recipe #gingersnap #pumpkinpie #pecan #praline
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Pecan Praline Pumpkin Pie
If you can't choose between pumpkin pie and pecan pie, Pecan Praline Pumpkin Pie is your answer! This pie has a warmly spiced pumpkin custard filling topped with a crunchy pecan praline topping, all in an easy to make graham cracker crust. Sized for two, this mini pie delivers big Fall flavor!
Link:
Pecan Pumpkin Pie
Pecan pumpkin pie is an absolute winner at any dinner party! It’s quick and easy to make and super delicious! Make this your pie throughout the holiday season! The recipe is for 2 -9 inch pies!
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Praline-Pumpkin Torte | Southern Living
This sweet treat is an oh-so-decadent choice for your Thanksgiving dessert table. Praline and pumpkin are the epitome of fall flavor, and this Praline-Pumpkin Torte is one of the most comforting desserts of the season.
Get the recipe:
Ingredients:
3/4 cup brown sugar; 1/3 cup butter or margarine; 3 tablespoons whipping cream; 3/4 cup chopped pecans; 4 large eggs; 1 2/3 cups sugar; 1 cup vegetable oil; 1 (15-ounce) can pumpkin; 1/4 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon salt; Whipped Cream Topping; Chopped pecans
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