Pecan Praline Pumpkin Pie | Sally's Baking Recipes
This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pie
• More of Sally's baking recipes:
Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
HomeMade Pumpkin Praline Pie (Thanksgiving Recipe)
BUY ANN SIGGARD'S FULL COOKBOOK HERE -
HomeMade Pumpkin Praline Pie (Thanksgiving Recipe)
PUMPKIN PRALINE PIE
INGREDIENTS:
1 15 oz. can Libby’s Pumpkin puree
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground allspice
Pinch of ground cloves
½ tsp. salt
1 cup of evaporated milk
3 large eggs
2 tsp. vanilla extract
PRALINE TOPPING:
1 cup finely chopped pecans
½ cup packed dark brown sugar
Pinch salt
2 tsp. dark corn syrup
1 tsp. vanilla extract
2 tsp. granulated sugar
DIRECTIONS:
For pie shell: Adjust oven rack to middle position and heat to 350 degrees. Line pie shell with aluminum foil and fill with 2 cups pie weights or dried beans, and bake for 20 minutes. Remove foil and weights/beans and poke holes with a fork in the bottom of the crust. Continue to bake until firmly set and lightly browned, 10-15 minutes. Remove from oven and set aside. (Pie shell can be baked, cooled and wrapped tightly in plastic wrap and stored at room temperature for 1 day.)
For the filling, puree pumpkin, brown sugar, spices, and salt in a food processor until smooth, about 1 minute. Cook mixture in medium saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat. Meanwhile, put pie shell back into oven to warm.
Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into pie shell and bake until filling is puffed and cracked around the edges and center barely jiggles when pie is shaken, about 35 minutes.
For the topping: While pie is baking, toss pecans, brown sugar and salt in a bowl. Add corn syrup and vanilla, using fingers to ensure the ingredients are well blended. Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and toping is bubbling around the edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. Pie can be refrigerated up to 2 days. Served with lots of sweetened whipped cream.
CLICK HERE TO BUY ANN SIGGARD'S FULL COOKBOOK OF OVER 300 RECIPES! -
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Pumpkin Praline Pie Recipe || A Holiday Dessert Treat
Pumpkin Praline Pie Recipe || A Holiday Dessert Treat
Subscribe Here:
Learn how to make the best Pumpkin Praline Pie ever! All you need to do is put together a few basic ingredients and some canned pumpkin and pecans to make this holiday dessert treat. Nothing says The Holidays more than a warm, tasty pumpkin praline pie. You can also make your own pie crust to go with this delicious dessert! I put a link for one below, but by all means feel free to use the store bought variety for sake of time. I hope you enjoy this video and recipe as you start your Holiday journey today!
Ingredients:
Praline Mix...
1/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter
Mix together
Pie Crust Recipe:
Spread praline mix onto pie crust
Pie Ingredients...
1/2 cup brown sugar
3 eggs
1 cup canned pumpkin
1 1/2 cup heavy cream
1/4 cup apple juice
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Aluminum foil keeps crust from darkening
Bake at 400 degrees Fahrenheit for 50 minutes
Topping Ingredients...
Separate 2 egg whites
Slowly mix 2 tablespoons sugar
Mix until stiff
Put topping onto pie
Bake 2 to 4 more minutes until topping is brown
Partner with TGN:
*********** A New Video Every Tuesday & Friday*************
If you enjoyed this video, give it a like.
If you know someone who would like to see it, share it.
Leave a comment below with your thoughts.
Add it to a playlist if you want to watch it later.
Share this video with a friend
Pumpkin Praline Pie Recipe:
If you liked this video, here are a few more you may enjoy:
Aeropress Tutorial
Low Country Boil
Homemade Ginger Ale
Leche Flan
My other channels:
How Do You Math (Math Lessons):
Sajid Chohan Videography (Wedding/Event Filming):
Music: ES_Needs More Salt 4
Artist: Niklas Ahlström
Visit for more music.
Licensed under Creative Commons: By Attribution 3.0 License
************************************ Tags *****************************************
#howdoyoudo #foodbysajid #easy #homemade #food #easyrecipes #holidays #pie #pumpkinpie #pralinepie #dessertideas
Pumpkin Pie | Sally's Baking Recipes
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkinpie
• More of Sally's baking recipes: