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.
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Hunter Carroll
c_h@yahoo.comThis pumpkin pie was amazing! The crust was flaky and buttery, and the filling was creamy and flavorful. The pecan praline topping was the perfect finishing touch. I will definitely be making this pie again.
Tonya Vangorder
t.vangorder@hotmail.comThis pie was a bit too sweet for my taste, but the praline topping was delicious. I would recommend using less sugar in the filling next time.
J C
j@gmail.comI followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and the filling was creamy and smooth. The pecan praline topping was the perfect finishing touch.
Akakulubelwa Mubita
a-mubita75@gmail.comThis pumpkin pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. The pecan praline topping was a nice touch.
Roselyn Nortey
roselyn-n@yahoo.comI made this pie for my family and they all loved it! The pumpkin filling was creamy and smooth, and the pecan praline topping was the perfect finishing touch. I will definitely be making this pie again.
Jahanara BEGAM
jbegam18@aol.comThis pumpkin pie was a disappointment. The filling was bland and the pecan praline topping was too sweet. I won't be making this recipe again.
Aidil Hamizan
h@gmail.comI've tried many pumpkin pie recipes over the years, but this one is by far the best. The pecan praline topping is a game-changer. It adds a wonderful depth of flavor and texture to the pie.
Qwz23
qwz2398@hotmail.frThis pie was delicious! I made it for a potluck and it was gone in minutes. Everyone loved the creamy pumpkin filling and the crunchy pecan praline topping.
ayesha mili
mili-ayesha0@gmail.comI'm not usually a fan of pumpkin pie, but this recipe changed my mind. The pecan praline topping is what really makes this pie special. It's the perfect combination of sweet and crunchy.
Aubree Tanner
tanner_a@yahoo.comThis pumpkin pie with pecan praline topping was a hit at our Thanksgiving dinner! The pie was creamy and flavorful, and the praline topping added a delicious crunchy texture. I will definitely be making this pie again for future holiday gatherings.