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
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 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.
Pumpkin Praline Pie recipe
This pie is fairly easy to make and is a tasty variation of the traditional pumpkin pie.
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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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Praline Pumpkin Pie
Your pumpkin pie for Thanksgiving dinner. RosaieServing.com
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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