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. -----
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Ingredients List
Pumpkin Pie Crust:
1 1/4 cups all-purpose flour [150 g]
1 1/2 tsp granulated sugar [300 g]
1/2 tsp salt [2.8 g]
1 stick (1/2 cup) cold unsalted butter, cut into small pieces [113.6 g]
1/4 cup + 1 tbsp ice-cold water [60 mL + 15 mL]
Pumpkin Filling:
1 (15 oz can) pure pumpkin puree (*not* pumpkin pie mix) [424.5 g]
2/3 cup granulated sugar [133.3 g]
1/2 tsp salt [2.8 g]
1 tsp ground cinnamon [2.6 g]
1/2 tsp ground ginger [0.9 g]
1/8 tsp ground cloves [0.3 g]
a pinch of ground nutmeg [0.2 g]
1 1/3 cups heavy cream [320 mL]
3 large eggs [150 g without shell]
Topping:
1/2 cup dark brown sugar [110 g]
6 tbsp unsalted butter [85.2 g]
3 tbsp heavy cream [45 mL]
1/4 tsp salt [1.4 g]
1 teaspoon vanilla extract [5 mL]
1 tbsp bourbon [ 15 mL]
3/4 cup whole pecans [82.5]
1 pint heavy cream [473 mL]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
Pecan Pie Recipe
This old fashioned classic pecan pie recipe has the perfect combination of salty and sweet flavor with gooey, crunchy textures in a flakey homemade butter crust. It's the perfect holiday dessert for Thanksgiving and every fall get together.
RECIPE:
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Praline Pumpkin Pie
This Praline Pumpkin Pie is a definite favorite around here, especially during the holidays! The pumpkin pie is delicious on its own but with the praline pecan topping it tastes even better! Then, when you add some whipped cream and maple syrup, my husbands personal favorite, you have an incredible dessert perfect for any celebration!
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!
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