Prep time: 15 minutes
Cook time: 1 hour
Yield: 8 servings
Ingredients:
Praline Bottom Layer:
- 9” pie crust
- 1 cup pecans, chopped
- 1/3 cup brown sugar, packed
Pumpkin Pie Filling:
- 1-3/4 cups pumpkin purée
- 14 oz. sweetened condensed milk
- 2 large eggs
- 2/3 cup brown sugar, packed
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
Praline Topping:
- 1 cup pecans, chopped
- 3 Tb. butter, melted
- 1/3 cup brown sugar, packed
Directions:
-
Par-bake the pie crust. Lay the crust in a pie pan (if not already in one). Prick the bottom of the pie dough with a fork a few times (3 to 4 piercings). Bake at 425°F until the crust starts to turn golden, approximately 15 to 20 minutes. It should still look pale but not raw. Allow the crust to cool.
1
-
In a bowl, stir together pecans and brown sugar, then sprinkle mixture evenly over the pie crust.
2
-
In a bowl, beat together the pumpkin purée, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg and cloves until smooth.
3
-
Pour filling mixture into the pie crust, over top of the praline layer.
4
-
Bake pie at 425°F for 15 minutes. Then lower heat to 350°F and bake for 40 to 50 minutes more. When done, a knife should be able to cut in and come out clean.
5
-
Remove from oven, and let cool completely.
6
-
In a bowl, mix together pecans, melted butter and brown sugar. Sprinkle over the pie.
7
-
Broil the whole pie on high for 2 to 3 minutes or until bubbly. Remove from the oven and serve! Enjoy it warm or chilled with a scoop of your favorite vanilla ice cream!
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