Best 6 Pumpkin Pie With Pecan Praline Topping 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.

PUMPKIN PECAN-PRALINE PIE

Steps:

• On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
• Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
• Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
• In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
• Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

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.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
• on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
• On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
• Place rack in center of oven; preheat to 425 degrees F.
• for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
• Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
• Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
• Remove pie ; cool 30 minutes.
• Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.

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.

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.