Best 17 Praline Pumpkin Pie Recipes

PRALINE PUMPKIN PECAN PIE

Steps:

• Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

PRALINE PUMPKIN PIE II

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.

PRALINE PUMPKIN PIE I

Steps:

• Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
• Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
• Pour pumpkin custard filling into pie shell, and chill until firm.

PRALINE PUMPKIN PIE

Steps:

• In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

PRALINE-PUMPKIN PIE

Steps:

• Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
• Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
• Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.

CRANBERRY-PUMPKIN PRALINE PIE

Steps:

• In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes., Meanwhile, preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, sugar and pumpkin pie spice. Add eggs and cream; mix well. , Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes., In a small bowl, combine cranberries, pecans, brown sugar and orange zest. Sprinkle over pumpkin. Cover edges with foil to prevent overbrowning. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. , Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.

SPICED PUMPKIN PIE WITH HAZELNUT PRALINE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
• Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
• For crust:
• Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
• Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
• Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
• For topping:
• Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

VANILLA PRALINE PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Place pre-baked pie shell on a lined baking sheet to catch any spills.
• In a large bowl, whisk together the pumpkin purees and sour cream. Whisk in the brown sugar, maple syrup, cinnamon, salt, nutmeg, cloves, and flour.
• Add the eggs and whisk until smooth, then whisk in the buttermilk, half and half, and vanilla bean paste.
• Pour filling into pie crust. Bake on the center rack of the oven for 50 - 60 minutes, or until the center of the pie is just set (no longer jiggly).
• Remove the pie from the oven, but leave the oven on.
• In a small bowl, combine all the topping ingredients. Very gently spoon the pecan praline topping over the top of the pie. Do not press.
• Return to the oven and bake for another 20-25 minutes until the top is set and golden.
• Let pie cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.

PRALINE PUMPKIN MOUSSE PIE

Steps:

• 1. Soften gelatine in praline liqueur. Heat the next 8 ingredients in a sauce pan( down to the egg whites), over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatine mixture until dissolved, about 1 minute. Cool. Beat next 3 ingredients until stiff peaks form. Fold with whipped cream(or use 9-oz. thawed cool whip)into pumpkin mixture. Pour into pie shell, mounding in center. Chill 6 hours..
• 2. Topping: 1/2 c. sugar 2 T. water Pinch cream of tartar 1/2 c. pecans, coarsely chopped Butter baking sheet. Heat sugar, water and cream of tartar in skillet over medium heat, stirring constantly, until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces. Sprinkle on pie.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. Put a rack in the center of the oven and preheat the oven to 400°F. 2. Roll out the pie crust, put it in a pie dish, and refrigerate until ready to fill. 3. For the filling, combine the pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla. 4. Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the pie no longer jiggles in the center, 40 to 50 minutes. 5. Meanwhile, for the topping, in a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. 6. Let the pie cool for 30 minutes before topping. The pie will settle and deflate slightly. That's great. 7. Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or microwave for 30 seconds. Pour the topping evenly over the pie. The topping may seem loose, but will thicken and harden as it cools. Let cool completely before serving. I like my pumpkin pie served cold, so I store my pie in the refrigerator until serving time. 8. The pie will last, well wrapped in the refrigerator, for up to 4 days.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

• 1. Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begans to come together. Turn out into a 9 inch glass pie plate (not deep dish) and press into the bottom and up the side about 1/4 inch above the rim. Pierce all over with a fork and chill intil firm, about 30 minutes.
• 2. Preheat the oven to 350 degrees. Line crust with foil, then fill with pie weights or dried beans. bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the drust is golden all over, 10 to 15 minutes. Cool completely on a rack.
• 3. Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla, and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
• 4. Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over meidum-high heat and cook, swirl the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the perpared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
• 5. Coarsely chop or break the praline and sprinkle over the pie right before serving.

PUMPKIN GINGER PRALINE PIE

Steps:

• Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
• Take pie shell out of oven and crumble praline mixture over bottom.
• Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
• Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
• Whisk pumpkin and dry ingredients together until smooth.
• Add eggs, cream and vanilla and whisk until just blended.
• When praline has hardened but is still warm, pour filling into crust.
• Bake until edge of filling looks slightly dry and center jiggles slightly.
• About 45-50 minutes.
• Cool completely.

PUMPKIN PIE WITH PRALINE GLAZE

Steps:

• 1. Make sure your oven is turned to 450 degrees and preheated. Press thawed out pie crust into pie pan.
• 2. I always start with beating the eggs. Then mix in the brown sugar and spices. I add in the contents of one vanilla bean. Then carefully mix in the pumpkin and lastly the milk. Pour into pie shell and bake for 15 mins at 450 degrees. Then turn down oven to 325 and bake for another 40-50 mins.
• 3. While baking the pie, prepare the praline glaze. Mix together the brown sugar and melted butter and then add in nuts.If its a little dry don't worry too much because it is going to be melted into the pie.
• 4. Once pie is done, pour glaze over the top and stick back in the oven for about 2 mins, or just long enough to melt the brown sugar and butter into the top of the pie. Then let cool, refrigerate for a few hours and serve with whipped topping and cinnamon!

PUMPKIN PIE WITH PRALINE EDGE

Steps:

• 1. Mix all pie filling ingredients together in a large bowl. Pour into prepared crust.
• 2. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 20 minutes.
• 3. Prepare praline streusel. Spoon around the edge closest to the crust about a 1 1/2 inch border/edge. Bake another 10 minutes or until a knife inserted into the center of the pie comes out clean. Cool. Serve with a dollop of whipped cream!

DELICIOUS PRALINE PUMPKIN PIE

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

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
• Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

PRALINE PUMPKIN PIE

Steps:

• Blend together topping ingredients and set aside. Combine sugars and spices in a medium bowl. Blend in pumpkin and eggs. Stir in cream or evaporated milk and add spices. Pour into pie shell and bake at 425 for 15 minutes. Reduce heat to 350 degrees for another 10 minutes. Sprinkle topping mixture over pie and bake for another 25 to 30 minutes or until a knife inserted into the center of the pie comes out clean. Serve with cold whip cream. Additional Comments Additional comments by Ms. Meyer. "Allspice can be substituted for the mace. Do make sure the eggs are well beaten before adding to the mix. Also, I use unsalted butter for the topping. It is not really possible to "sprinkle" the topping over the pie, it is more like putting dots of topping. These dots melt and spread out over the top of the pie during the remaining cooking time."