Praline Pumpkin Pie Recipe: A Fall Dessert Delight
This festive season, indulge in the ultimate fall dessert delight with our Praline Pumpkin Pie Recipe. With a perfect blend of spices and the rich, nutty flavor of pralines, this dessert will undoubtedly become your new holiday favorite. Crafting this pie is not only rewarding but its warm, inviting aroma fills your kitchen with cozy fall vibes.
I vividly remember the first time I attempted this recipe. It was a chilly Saturday, and my grandmother decided to share with me her twist on the traditional pumpkin pie. As we mixed the ingredients, she shared stories about our family Thanksgivings of yesteryear, making it a memorable culinary journey. The result was a pie that held not just flavors but cherished memories.
Why You’ll Love This Recipe
This Praline Pumpkin Pie captures the essence of fall like no other. Its unique combination of creamy pumpkin filling and crunchy praline topping creates an irresistible texture contrast that’s sure to impress. It’s straightforward to prepare, making it suitable for busy holiday schedules. Moreover, customizable spice levels allow you to tailor the flavor to your liking, adding a personal touch to every slice.
Ingredients Notes
The freshest ingredients always make the best pie. Opt for canned pumpkin puree for convenience, but try homemade if you’re feeling adventurous. Real butter and high-quality pecans enhance the praline layer’s richness. For a vegan-friendly option, substitutes like coconut oil and almond milk can work wonderfully.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie pan, trimming the edges and crimping for style. Place it in the refrigerator while you prepare the filling.
Step 2
In a large mixing bowl, combine the pumpkin puree, eggs, brown sugar, spices, cream, and vanilla extract. Whisk until smooth and well-blended.
Step 3
Pour the pumpkin mixture into the chilled pie crust. Bake in the oven for approximately 40-45 minutes, until the filling is set but still slightly jiggly in the center.
Step 4
While the pie is baking, make the praline topping. Stir together melted butter, brown sugar, and chopped pecans. Spread this over the top of the cooked pie and return it to the oven.
Step 5
Bake for an additional 10-15 minutes until the topping is bubbly and caramel-like. Remove from the oven and allow to cool before serving.
Storage Options
Store any leftover pie in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer bag. Reheat in the oven at a low temperature for freshness.
Variations & Substitutions
To cater to different tastes, try incorporating different nuts like almonds or walnuts in the praline. For a spiced twist, add a pinch of cayenne pepper for a subtle heat. Those avoiding dairy can substitute coconut milk for cream, yielding an equally delightful pie experience.
Frequently Asked Questions
Can I prepare this pie in advance? Absolutely. You can make the pie a day ahead. Prepare and bake the pie as directed, then cover and store in the refrigerator. Add the praline topping just before serving and warm it briefly in the oven for the best taste and texture.
How do I ensure the crust doesn’t get soggy? Blind baking the crust can help prevent sogginess. Use pie weights or dry beans to keep the crust from puffing up during pre-baking. Additionally, brushing a light layer of egg white before filling can create a barrier against moisture.
What can I use instead of pecans? If you need an alternative to pecans due to allergies or preferences, consider using walnuts or almonds. Both nuts offer a distinct flavor and complement the pumpkin filling well. Alternatively, seeds like pumpkin or sunflower can provide a nut-free crunch.
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Praline Pumpkin Pie Recipe: A Fall Dessert Delight
Ingredients
Main Ingredients
- 1.5 cups pumpkin puree
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 large eggs beaten
- 1 cup evaporated milk
- 1 unbaked pie crust 9-inch
Praline Topping
- 0.5 cup chopped pecans
- 0.5 cup brown sugar
- 4 tablespoons unsalted butter melted
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, flour, cinnamon, and salt.
- Stir in beaten eggs and evaporated milk until well combined.
- Pour the pumpkin mixture into the prepared pie crust.
- In a small bowl, combine pecans, brown sugar, and melted butter for the praline topping.
- Sprinkle the praline topping evenly over the pie.
- Bake in the preheated oven for 50 minutes or until a knife inserted near the center comes out clean.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
