How To make Praline Creme Pumpkin Pie
Pastry for unbaked -one-crust pie
FILLING:
1/2 c Sugar
1 1/2 ts Pumpkin pie spice
1/4 ts Salt
16 oz Can (2 cups) pumpkin
12 oz Can (1 1/2 cups)
-evaporated milk 2 Eggs, slightly beaten
PRALINE LAYER:
1/4 c Firmly packed brown sugar
2 tb All-purpose flour
1/4 c Margarine or butter
1/2 c Chopped pecans
TOPPING:
3 oz Pkg cream cheese, softened
2 ts Milk
1 t Grated orange peel
8 oz 3 1/2 cups frozen whipped
-topping,
Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to 425 degrees F. In large bowl, combine all filling ingredients; beat until well blended. Pour into pastry-lined pan. Bake at 425 degrees for 15 minutes. Meanwhile, in small bowl combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle pecan mixture over pumpkin filling. Reduce oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely. In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie. Refrigerate until serving time. Store in refrigerator. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995 164521 ~0500
How To make Praline Creme Pumpkin Pie's Videos
Pumpkin Praline Pie | Thanksgiving Recipes | Martha Stewart
Martha and Rhode Island chef Paul Bergeron make his recipe for homemade pumpkin praline pie. For more Martha videos, go to
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Pumpkin Praline Pie ⎢ Martha Stewart
Praline Pecan Pumpkin Dessert
Today's video is the first of our Fall recipes. It is for a delicious Praline Pecan Pumpkin Dessert.
Ingredients:
1 can (15 oz) of pumpkin (not pumpkin pie mix)
1 can (12 oz) of evaporated milk
3 eggs
1 cup sugar
4 teaspoons of pumpkin pie spice
1 box of yellow cake mix (you can also use spice cake mix)
1 1/2 cups chopped pecans
3/4 cup butter, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch baking dish.
Whisk pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice until smooth. Pour into glass dish. Sprinkle dry cake mix over pumpkin mixture. Sprinkle pecans over dry cake mix and sprinkle brown sugar over pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool for 30 minutes. Serve warm or chilled with whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
How To Make Pumpkin Praline Cheesecake
This is the perfect Thanksgiving dessert! It's so easy a beginning baker can make it. Enjoy!
Pumpkin Cheesecake with Praline Topping
There are no words to describe how decadent, how delicious this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes three of my favorite holiday desserts and combines them into one: pumpkin pie, cheesecake, and pecan pie.
Recipe:
How to Make Praline Pumpkin Dessert with Betty Crocker
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
INGREDIENTS:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
DIRECTIONS
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Pumpkin praline pie with Jane Grover