Praline Pumpkin Pecan Pie
My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia
Total TimePrep: 25 min. Bake: 60 min. + cooling + chilling
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 3/4 cup finely chopped pecans
- 1/3 cup packed light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/4 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 1 cup coarsely chopped pecans
- 1 tablespoon vanilla extract
- Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
- For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour.
- For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.
Nutrition Facts1 piece: 684 calories, 35g fat (11g saturated fat), 91mg cholesterol, 372mg sodium, 89g carbohydrate (74g sugars, 5g fiber), 10g protein.
Originally published as Pumpkin Pie for the Rest of Us in Taste of Home October/November 2019