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Praline Pumpkin Pie

 Praline Pumpkin Pie
Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland
8-10 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1/3 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, softened
  • 1 unbaked pastry shell (10 inches)
  • FILLING:
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups half-and-half cream
  • Additional chopped pecans, optional

Directions

  • In a small bowl, combine the pecans, sugar and butter; press onto the
  • bottom of pie shell. Prick sides of pastry with a fork. Bake at
  • 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce
  • heat to 350°.
  • For filling, combine the eggs, sugar, flour and spices in a large
  • bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell.

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Praline Pumpkin Pie (continued)

Directions (continued)

  • If desired, sprinkle chopped pecans on top. Bake at 350° for
  • 45-50 minutes or until a knife inserted near the center comes out
  • clean. Cool on a wire rack for 1 hour.
  • Refrigerate for at least 3 hours before serving. Refrigerate
  • leftovers. Yield: 10 servings.
Nutritional Facts: 1 piece equals 344 calories, 16 g fat (8 g saturated fat), 95 mg cholesterol, 279 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.