Pumpkin Praline Pie

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Recipes

Pumpkin Praline Pie
Serving Size:2|Prep Time:20minutes|Cook Time:70minutes
Pumpkin Praline Pie

Ingredients

Pumpkin Filling
  • 3 3/4 cups pumpkin canned
  • 1/4 cup whole milk + 2 tablespoons
  • 3 eggs lightly beaten
  • 1 1/2 cup sugar
  • 1 1/2 teaspoons flour
  • 1 teaspoon cinnamon ground
  • 1/8 teaspoon allspice ground
  • 2 teaspoons vanilla
  • 1/2 tablespoon melted butter
  • 2 9-inch deep dish pie crusts
Topping
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 cup pecans toasted, chopped

Directions

Print Recipe
Pie
  1. Preheat oven to 450°F.
  2. In a mixing bowl, combine pumpkin, whole milk and eggs and mix thoroughly.
  3. Stir in sugar, flour, spices, vanilla and melted butter and mix until combined.
  4. Pour half of filling into each pie crust.
  5. Bake at 450°F for ten minutes, then reduce oven heat to 350°F and bake for 1 hour, or until set and knife in center comes out clean.
Topping
  1. Melt butter and sugar in small saucepan over medium heat, stirring constantly until well-combined.
  2. Remove from heat.
  3. Immediately pour half of butter/sugar mixture over each warm (not hot!) or cold pie.
  4. Before serving, place pie under broiler on medium. Broil just until topping starts to bubble, about 1 minute – watch carefully. If your crust is getting too brown, cover with foil
  5. Sprinkle nuts on top, pressing gently to adhere.

Chef's Narrative

A buttery brown sugar topping sprinkled with toasted pecans takes this version of pumpkin pie to new heights!

Recipe Substitutions

To make recipe vegan, replace whole milk with full fat coconut milk and butter with vegan butter.
Nutrition Facts:
Total Calories Per Serving: 300, Total Fat: 14g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 140mg, Potassium: 78mg, Carbohydrate: 41g, Dietary Fiber: 1g, Protein: 3g
Allergens:
Egg, Milk, Wheat, Tree Nuts

Directions

Print Recipe
Pie
  1. Preheat oven to 450°F.
  2. In a mixing bowl, combine pumpkin, whole milk and eggs and mix thoroughly.
  3. Stir in sugar, flour, spices, vanilla and melted butter and mix until combined.
  4. Pour half of filling into each pie crust.
  5. Bake at 450°F for ten minutes, then reduce oven heat to 350°F and bake for 1 hour, or until set and knife in center comes out clean.
Topping
  1. Melt butter and sugar in small saucepan over medium heat, stirring constantly until well-combined.
  2. Remove from heat.
  3. Immediately pour half of butter/sugar mixture over each warm (not hot!) or cold pie.
  4. Before serving, place pie under broiler on medium. Broil just until topping starts to bubble, about 1 minute – watch carefully. If your crust is getting too brown, cover with foil
  5. Sprinkle nuts on top, pressing gently to adhere.

Chef's Narrative

A buttery brown sugar topping sprinkled with toasted pecans takes this version of pumpkin pie to new heights!

Recipe Substitutions

To make recipe vegan, replace whole milk with full fat coconut milk and butter with vegan butter.
Nutrition Facts:
Total Calories Per Serving: 300, Total Fat: 14g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 140mg, Potassium: 78mg, Carbohydrate: 41g, Dietary Fiber: 1g, Protein: 3g
Allergens:
Egg, Milk, Wheat, Tree Nuts

Ingredients

Pumpkin Filling
  • 3 3/4 cups pumpkin canned
  • 1/4 cup whole milk + 2 tablespoons
  • 3 eggs lightly beaten
  • 1 1/2 cup sugar
  • 1 1/2 teaspoons flour
  • 1 teaspoon cinnamon ground
  • 1/8 teaspoon allspice ground
  • 2 teaspoons vanilla
  • 1/2 tablespoon melted butter
  • 2 9-inch deep dish pie crusts
Topping
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 cup pecans toasted, chopped
 

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