Praline Pumpkin Pie
Ingredients
- 1 single pie crust
PUMPKIN FILLING
- 15 ounces pumpkin puree NOT pumpkin pie filling
- ¾ cup dark brown sugar packed
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup evaporated milk
- 3 eggs
- 2 teaspoons vanilla extract
Praline Topping
- 1 cup finely chopped pecans
- ⅓ cup dark brown sugar packed
- ⅛ teaspoon salt
- 1 tablespoon dark corn syrup may substitute light
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Instructions
- 1
Add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
- 2
Remove from heat and whisk in evaporated milk followed by eggs and vanilla. Pour filling into pie crust.
- 3
Bake at 350°F for 40-50 minutes – UNTIL pie is cracked around the edges and the center barely jiggles.
40 min - 4
While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
- 5
Sprinkle Topping evenly over filling then evenly sprinkle with 1 tablespoon sugar.
- 6
Return pie to oven (you may need to cover edges of crust with foil) and bake 20 minutes or until toothpick inserted in the center comes out clean.
20 min - 7
Let pie cool on a wire rack for at least 2 hours.
Pumpkin Filling
Praline Topping
Nutrition
Per serving (based on 10 servings)
