Best 5 Delicious Praline Pumpkin Pie Recipes
Indulge in the symphony of flavors in our Praline Pumpkin Pie. This classic fall dessert is elevated with a luscious praline topping, a harmonious blend of crunchy pecans and sweet brown sugar. The creamy pumpkin filling, infused with aromatic spices, creates a velvety canvas for the praline topping. This pie is a perfect balance of textures and flavors, a delightful treat for any occasion. It's a symphony of fall flavors, a perfect blend of sweet, nutty, and autumnal spices.
Our article offers two variations of this delectable pie, ensuring that everyone can find their perfect match. The traditional Praline Pumpkin Pie follows the classic recipe, with a homemade pie crust and a rich pumpkin filling topped with the irresistible praline mixture. If you're looking for a gluten-free alternative, our second recipe uses a store-bought gluten-free pie crust, making it accessible to those with dietary restrictions. Both recipes provide detailed instructions, ensuring that you can recreate this masterpiece in your own kitchen.
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
DELICIOUS PRALINE PUMPKIN PIE
My parent's neighbor gave me this recipe many years ago because I told her that I wasn't that fond of pumpkin pie. I mean, I can eat it but I wouldn't order it in a restaurant, lol! When I made this one, I was very surprised with how delicious it was. The praline mixture at the bottom just sets it off. It is so yummy and I...
Provided by Jeanne Gliddon
Categories Pies
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Prepare your 9" pie crust or purchase a pre-made one. Prick generously all over with fork. I used a store bought pie crust because I had one that I needed to use up. Combine the packed ground pecans, packed brown sugar & 2 tablespoons soft butter blending well. Press mixture firmly into bottom of pie shell.
- 2. Bake in hot oven (450 degrees) for 10 minutes.
- 3. Combine all other ingredients to the 2 well beaten eggs, except for the evaporated milk and blend well.
- 4. Add the evaporated milk and beat until smooth and creamy.
- 5. Pour into partially cooked pie shell (I covered edges of crust with foil because it had become very brown when first baked). Bake in slow oven 325 degrees for 40 to 45 minutes or until knife comes out clean when inserted in middle of pie. It totally depends on your oven. Mine cooked for 1 hour and 10 minutes!
- 6. Finished pie!
- 7. Cool and serve with whipped cream if desired.
PRALINE PUMPKIN PIE
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5
PUMPKIN PRALINE PIE
Give traditional pumpkin pie and upgrade with our recipe for Pumpkin Praline Pie! Buttery, brown-sugary pecans lend their unmistakable flavor to this delicious Praline Pumpkin Pie that makes a beautiful centerpiece for any Thanksgiving dessert buffet.
Provided by My Food and Family
Categories Thanksgiving Pumpkin Desserts
Time 4h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan on medium heat. Add nuts and sugar; mix well. Bring to boil. Cook 30 sec., stirring constantly. Spread onto bottom of crust. Cool.
- Beat pudding mixes, spice, milk and pumpkin in large bowl with whisk 2 min. Gently stir in 1-1/2 cups COOL WHIP. Spread over nut layer.
- Refrigerate 4 hours or until set. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PRALINE PUMPKIN PIE
Make and share this Praline Pumpkin Pie recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Combine the pecans, brown sugr and butter; press into bottom of pie shell. prick sides of pastry with a fork.
- Bake at 450F for 10 minutes, remove pastry and cool for 5 minutes. Reduce temperature to 350°F
- Combine first eight filling ingredients; stir in pumpkin and gradually add cream. Mix well and pour into pie shell.
- If desired, sprinkle additional chopped pecans on top.
- Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely and store in refrigerator.
Nutrition Facts : Calories 379.8, Fat 22.2, SaturatedFat 8.7, Cholesterol 107.5, Sodium 347.7, Carbohydrate 41.1, Fiber 1.7, Sugar 23.3, Protein 6.1
Tips:
- For the perfect pie crust, use a combination of butter and shortening. Butter adds flavor, while shortening helps prevent the crust from becoming too tough.
- To get a smooth pumpkin filling, blend it until it is completely pureed. This will help prevent lumps in the pie.
- Be careful not to overbeat the egg whites when making the meringue topping. Overbeaten egg whites can become dry and stiff, which will make the meringue difficult to spread.
- Toast the pecans for the praline topping before adding them to the pie. This will enhance their flavor and make them more crunchy.
- Let the pie cool completely before serving. This will allow the filling to set and the crust to firm up.
Conclusion:
With its creamy pumpkin filling, crunchy praline topping, and flaky pie crust, this Praline Pumpkin Pie is a delicious and decadent treat that is perfect for any occasion. Whether you are serving it for Thanksgiving dinner or a special holiday party, this pie is sure to be a hit.
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