PRALINE PUMPKIN PIE II
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
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
PRALINE PUMPKIN PIE
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5
NEW ORLEANS PRALINE PUMPKIN PIE
Steps:
- Crust: Combine flour, sugar, and salt. Cut in shortening and ice water to form ball. Chill. Roll out on floured surface and line 9 inch pie plate. Crimp edge and prick shell with fork. Bake at 450 x 7 to 8 min. Cool. Filling: Combine all ingredients and fill cooled crust. Bake in lower 1/2 of oven at 425 x 15 min. Reduce heat to 350 and cont. baking x 40 min. Cool on rack. Praline: Cream butter and sugar and add pecans and 1/2 and 1/2. Spread on cooled pie and broil until browned and bubbly. Cool. Serve slightly warm or at room temp.
PRALINE-PUMPKIN PIE
Steps:
- Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
- Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
- Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 26 grams, TransFat 0 grams
PUMPKIN GINGER PRALINE PIE
Make and share this Pumpkin Ginger Praline Pie recipe from Food.com.
Provided by Kirstin in the Couv
Categories Pie
Time 1h10m
Yield 1 nine inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
- Take pie shell out of oven and crumble praline mixture over bottom.
- Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
- Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
- Whisk pumpkin and dry ingredients together until smooth.
- Add eggs, cream and vanilla and whisk until just blended.
- When praline has hardened but is still warm, pour filling into crust.
- Bake until edge of filling looks slightly dry and center jiggles slightly.
- About 45-50 minutes.
- Cool completely.
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
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4.8/5 (12)Total Time 1 hr 15 minsCategory DessertCalories 548 per serving
- You need a par baked pie crust for this recipe. You can make my pie dough recipe (will make enough dough for 2 - single pies or 1 - covered pie). To par bake: pierce bottom of the pie dough with a fork (only needs a few piercings, 3-4). Place a sheet of parchment in the pie. See blog post for photo if you're confused. Place at least 2 cups of pie weights into the parchment lined pie crust. BAke at 425°F until crust just begins to brown about 15-20 minutes. Remove the parchment and pie weights. Cool before filling. The bottom of the pie crust will still look pale, but not raw. If the bottom appears raw, you can place the pie back into the oven for 2-3 minutes (without the parchment and pie weights).
- In a small bowl stir together the pecans and brown sugar. Sprinkle over the par baked pie crust.
- In a large bowl or in the bowl of a stand mixer fitted with paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes.
- In a medium bowl stir together the pecans, melted butter, and brown sugar. Sprinkle over the top of the cooled pumpkin pie.
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