Pumpkin-Praline Pie
1 9"pie shell, chilled in pie plate for 30 minutes
Pumpkin Filling:
1 15oz can pumpkin puree
3/4 cup packed dark brown sugar
2 t ground cinnamon
1 t ground ginger
1/2 t ground allspice
pinch ground cloves
1/2 t salt
1 cup evaporated milk
3 large eggs
2 t vanilla extract
Praline Topping:
1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 t dark corn syrup
1 t vanilla extract
2 t granulated sugar
>how to make<
(for the pie shell)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Line pie shell with foil, cover with 2 cups pie weights, and bake until dough under foil dries out, 20 to 25 minutes.
*Remove pie shell from oven(keep oven on) and set aside.
(Shell can be cooled, wrapped in plastic, and stored at room temperature for 1 day.)
(for the filling)
*Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.
*Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.
*Meanwhile, put pie shell back in oven to warm.
*Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
*Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken about 35 minutes.
(for the topping)
*While pie is baking, toss pecans, brown sugar, and salt in bowl.
*Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
*Scatter topping evenly over puffed filling and sprinkle with granulated sugar.
*Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.
*Cool pie completely on wire rack, at least 2 hours.
(Pie can be refrigerated for up to 2 days.)
*Serve pie at room temperature.
Note: This recipe was taken from
"Cookcountry".
-serves 8 to 10-
Labels: Halloween pie recipe, pie recipe, pumpkin pie recipe