Best 7 Spiced Pumpkin Pie With Hazelnut Praline Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors with our Spiced Pumpkin Pie with Hazelnut Praline, a culinary masterpiece that captures the essence of fall. This classic dessert combines the warmth of pumpkin and spices with the nutty crunch of hazelnuts, creating a harmonious balance of textures and flavors. The pie features a creamy pumpkin filling nestled in a flaky, buttery crust, topped with a crown of caramelized hazelnut praline that adds a touch of sweetness and sophistication. Discover this autumnal delight, along with variations like the Gluten-Free Spiced Pumpkin Pie with Pecan Praline and the Vegan Spiced Pumpkin Pie with Almond Praline, all offering unique flavor combinations and dietary options. Embark on a culinary journey with our comprehensive guide to creating this iconic dessert, complete with step-by-step instructions, expert tips, and stunning visuals to ensure your baking success.

Here are our top 7 tried and tested recipes!

PRALINE PUMPKIN PIE II



Praline Pumpkin Pie II image

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

1 (9 inch) unbaked pie crust
⅓ cup ground pecans
⅓ cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
⅔ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 cup light cream

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

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE



Amaretto Pumpkin Pie With Almond Praline image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup all-purpose flour
3/4 cup crumbled amaretto cookies (about 10 cookies)
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 15-ounce can pure pumpkin
1 cup heavy cream
2/3 cup sugar
2 large eggs
2 1/2 tablespoons amaretto liqueur
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Vegetable oil, for brushing
1/2 cup sugar
1/2 cup sliced almonds
1/8 teaspoon salt

Steps:

  • 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 begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line the 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 crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
  • 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.
  • 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 medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
  • Coarsely chop or break the praline and sprinkle over the pie right before serving.

SPICED PUMPKIN PIE



Spiced Pumpkin Pie image

What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

3 large eggs
1 cup whole milk
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 unbaked pastry shell (9 inches)
Whipped topping and additional cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.

Nutrition Facts :

HAZELNUT PUMPKIN PIE



Hazelnut Pumpkin Pie image

Provided by Sunny Anderson

Categories     dessert

Time 2h35m

Yield 10 to 12 servings

Number Of Ingredients 11

2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons hazelnut creamer, divided
1/2 cup butter, melted
1 (8-ounce) package cream cheese
3/4 cup light brown sugar
3 eggs
1 (15-ounce) can pumpkin puree
1/2 cup heavy cream
1/4 teaspoon allspice
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees F.
  • To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
  • For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

SPICED PUMPKIN PRALINE ROLL



Spiced Pumpkin Praline Roll image

Fold together all your favorite fall flavors, and roll them into a spiced pumpkin praline roll! It's the dessert that does it all. It looks great on every dessert tray, gives you full-on seasonal flavors and is easier to make than it looks. You can pull off this easy pumpkin roll recipe using cake mix to make you look like a boss in the kitchen. Make your day, and that of those sitting around your table, with this showstopper of a spiced pumpkin praline roll.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h7m

Yield 10

Number Of Ingredients 11

3 eggs
2/3 cup canned pumpkin (not pumpkin pie mix)
1/2 box Betty Crocker™ Super Moist™ yellow cake mix (about 1 2/3 cups)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
About 2 tablespoons powdered sugar
4 oz (from 8-oz package) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping cream
1/4 cup chopped pecans, toasted

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
  • In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
  • Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
  • In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 110 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g

PUMPKIN PRALINE PIE



Pumpkin Praline Pie image

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

1/3 cup butter or margarine
1/2 cup chopped pecans
1/3 cup packed brown sugar
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/4 tsp. pumpkin pie spice
1 cup cold milk
1 can (16 oz.) pumpkin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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

EASY PUMPKIN SPICE PUDDING PIE



Easy Pumpkin Spice Pudding Pie image

Caramel, pumpkin, nuts and cream cheese-classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. -Cynthia Brabon, Mattawan, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 16

1/3 cup hot caramel ice cream topping, warmed
1 graham cracker crust (9 inches)
1/3 cup chopped walnuts
3 tablespoons chopped pecans
FILLING:
1 cup cold whole milk
1/4 cup refrigerated Italian sweet cream nondairy creamer
1 package (3.4 ounces) instant pumpkin spice pudding mix
1/2 cup Philadelphia ready-to-serve cheesecake filling
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
TOPPINGS:
1 carton (8 ounces) frozen whipped topping, thawed
1 tablespoon hot caramel ice cream topping
1 tablespoon coarsely chopped walnuts
1 tablespoon coarsely chopped pecans

Steps:

  • Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh, ripe pumpkin: This will ensure the best flavor and texture for your pie.
  • Roast the pumpkin yourself: This is the best way to bring out its natural sweetness and flavor. If you're short on time, you can use canned pumpkin puree, but it won't be as flavorful.
  • Don't overmix the filling: Overmixing will make the pie filling tough. Mix just until the ingredients are combined.
  • Bake the pie in a preheated oven: This will help prevent the crust from becoming soggy.
  • Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld together.

Conclusion:

This spiced pumpkin pie with hazelnut praline is the perfect fall dessert. It's rich, flavorful, and has a delicious crunchy topping. With its creamy pumpkin filling and sweet praline topping, this pie is sure to be a hit at your next gathering.

Related Topics