Praline Pumpkin Pie l Life, Love, and Sugar

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With a buttery, flaky crust, completely spiced pumpkin pie filling, and crunchy pecan praline topping, this Praline Pumpkin Pie takes primary pumpkin pie to an entire new degree. It’s straightforward to make and excellent for the vacations!

Why You’ll Love This Pecan Praline Pumpkin Pie

• Combo of two basic recipes. That is such a enjoyable twist on pumpkin pie and a pleasant approach to change it up. The pecan praline topping is crunchy and packs a caramel-y taste from the brown sugar. I like an excellent pecan praline and this pie is a good way to get pleasure from each – so good!
• As straightforward as pumpkin pie. This recipe is nearly precisely the identical as my pumpkin pie recipe, with the addition of the praline topping. The method is similar too, the one added steps are combining the topping elements and including them to the pie throughout baking.
• Excellent for the vacations. With the nice and cozy spices and crunchy topping, I can’t consider a pie extra good for the vacations than this pecan praline pumpkin pie. It’ll undoubtedly be on my Thanksgiving menu this yr!
• Buttery, flaky crust. You’ll be able to’t have a terrific pie with out a nice pie crust! This pie is baked in my all-butter pie crust recipe which ensures a buttery, flaky, and evenly baked crust. It’s so good!

Recipe Substances

Pecan praline pumpkin pie is made with my selfmade pie crust and a mixture of the elements for basic pumpkin pie and praline pecans. Scroll right down to the recipe card beneath for the precise measurements.

Crust

• All-purpose flour – Be sure you measure it appropriately. Any all-purpose flour works right here however pie crust is a superb time to splurge on a top quality flour.
• Salt – For added taste.
• Unsalted butter – Minimize into 1/2-inch cubes. It’s crucial that the butter stays COLD so hold it refrigerated till prepared to make use of.
• Ice water – Chilly is vital right here too! You don’t need the butter to soften when you’re working with the dough. These little pockets of butter will soften through the baking course of to present you flakey layers.

Pumpkin Pie Filling

• Pumpkin puree – I like Libby’s model. I like to recommend canned puree over selfmade puree, which may generally have an excessive amount of moisture.
• Eggs – Be sure you use giant eggs, not medium or further giant, and permit them to come back to room temperature first. It is extremely essential on this pie that they be room temperature.
• Gentle brown sugar – I’ve discovered that gentle brown sugar is the most suitable choice for this pie. Darkish brown sugar provides an excessive amount of of a molasse-y taste whereas white granulated sugar doesn’t add sufficient taste.
• Spices – Cinnamon, ginger, nutmeg, and cloves add the basic pumpkin pie flavors to the recipe.
• Salt – Enhances the opposite flavors.
• Cornstarch – To thicken, assist cut back the chance of cracking and keep a easy texture.
• Heavy whipping cream – It’s tremendous essential that the heavy whipping cream is at room temperature. Utilizing chilly elements within the pie filling can result in cracking when it cools.
• Milk – The milk must also be at room temperature. I like to recommend 2% or complete milk.

Pecan Praline Topping

• Gentle brown sugar – Sweetens & helps to caramelize the topping.
• Heavy whipping cream – Provides a little bit of creaminess to the topping. You can additionally substitute it with extra butter.
• Unsalted butter – Provides nice taste to the topping.
• Chopped pecans
• Vanilla extract

How To Make Praline Pumpkin Pie

Making this pie is similar course of as making an everyday pumpkin pie, with the addition of topping the pie with the pecans within the closing 10 minutes of baking. Yow will discover the printable directions within the recipe card beneath.

Make the crust

• Pulse the flour and butter. Pulse the flour and salt in a meals processor 2-3 instances. Add the cubed butter and course of till a crumbly dough types and all flour is coated, about 15 seconds. Add the remaining flour and pulse to evenly distribute. The consistency ought to look sandy, with out a bunch of huge items.
• Kind the dough. Switch the combination to a mixing bowl. Add 2 tablespoons of ice water and use a rubber spatula to softly fold all of it collectively. The crumbs ought to type bigger clusters. For those who pinch it collectively and it holds properly, it’s prepared. In any other case, add 1-2 tablespoons of water and proceed to press till the dough comes collectively.
• Chill. Pour the dough onto parchment paper and work till it comes collectively. Form it right into a disc then wrap it in plastic wrap. Refrigerate for no less than an hour.
• Form the crust. If you’re able to bake, roll the crust out between two items of parchment paper. Take the highest paper off and use the underside to drape it over a pie plate. Fastidiously take away it then form the crust. “Dock” the crust by pricking it with a fork in order that the steam can escape within the oven.
• Chill. Refrigerate the crust for 3-4 hours or freeze for an hour.

• Bake. Line the pie crust with parchment paper, urgent it flush towards the crust. Fill with pie weights, rice, or beans. Bake for 20-25 minutes, till the crust begins to brown. At this level, it’s partially baked and prepared for the filling. See my tutorial for blind baking pie crust, in case you’d like.

Make the pie filling and topping

• Make the filling. Whisk collectively the pumpkin puree, eggs, and lightweight brown sugar. Stir within the remaining filling elements.
• Bake. When the pie crust is completed, preheat the oven to 375F. Pour the pie filling into the recent crust. Bake for 40 minutes. After 20 minutes, add a pie crust protect.
• Make the praline topping. Whereas the pie is baking, stir all topping elements collectively till mixed.

• Add the topping. After about 40 minutes of baking, whereas the filling is starting to set however not fully finished, crumble the pecan topping evenly over the pie. Return to the oven for one more 10 minutes or so, till the pie is ready however jiggly and the topping seems to be crisp.
• Cool. Cool the pie on a wire rack for 1-2 hours. Fastidiously cowl and place within the fridge to complete cooling for 4-5 hours.

Suggestions for Success

• Use chilly elements within the crust. It’s essential that each the butter and the water are chilly when making the crust. Pockets of butter are key to a flaky, buttery crust so that you don’t need the butter to soften if you’re working with it.
• Use room temperature elements for the pie filling. Pay further consideration to the elements marked as “room temperature” as this is essential. Chilly elements gained’t mix into the filling as simply and so they’re additionally the primary explanation for cracks on this pumpkin pie.
• Add the topping when the pie begins to set. You wish to take away the pie from the oven when there are about 10 minutes of baking left so as to add the topping. The pie ought to appear like it’s starting to set, in order that the topping sits on prime of the pie, reasonably than sinking into it.
• Cool slowly. Enable the pecan praline pumpkin pie to chill at room temperature for about an hour earlier than transferring it to the fridge. This provides the filling time to set and likewise helps stop cracks.

Correct Storage

• Fridge. Praline pumpkin pie will be made 1-2 days forward and refrigerated till able to serve. Simply hold it in a pie service or coated tightly with plastic wrap. Leftovers will final for 3-4 days.
• Freezer. The pie may also be frozen for as much as 3 months. Flash-freeze it for about an hour, then wrap it nicely with plastic wrap. Thaw within the fridge earlier than serving.

Extra Vacation Pie Recipes

There are such a lot of wonderful pie recipes to select from, however listed here are a number of favorites.

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Recipe

Pecan Praline Pumpkin Pie

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Chill/Cool Time: 6 hours
• 
  Prepare dinner Time: 1 hour 10 minutes
• 
  Complete Time: 8 hours 10 minutes
• 
  Yield: 10-12 slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

With a buttery, flaky crust, completely spiced pumpkin pie filling, and crunchy pecan praline topping, this Praline Pumpkin Pie takes primary pumpkin pie to an entire new degree. Straightforward to make and excellent for the vacations!

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Substances

Crust

• 1 1/4 cups (163g) all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 cup (112g) chilly unsalted butter, reduce into 1/2-inch cubes
• 2–4 tablespoons ice water

Pumpkin Pie Filling

• 15 oz can pumpkin puree
• 3 giant eggs, room temperature
• 1 cup (225g) packed gentle brown sugar
• 2 1/4 tsp floor cinnamon
• 3/4 tsp floor ginger
• 1/2 tsp floor nutmeg
• 1/4 tsp floor cloves
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1 cup (240ml) heavy whipping cream, room temperature
• 1/4 cup (60ml) milk, room temperature

Pecan Praline Topping

• 1/2 cup (112g) packed gentle brown sugar
• 1 tbsp (15ml) heavy whipping cream
• 1 tbsp (14g) unsalted butter, melted
• 1 cup (107g) chopped pecans
• ¼ tsp vanilla extract

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Directions

Make the crust

1. Add 3/4 cup (98g) of flour and salt to a big meals processor and pulse collectively 2 to three instances.
2. Scatter the cubed butter over the flour and course of till a crumbly dough types, about 15 seconds. The flour ought to all be coated – not one of the flour needs to be dry.
3. Add the remaining half cup of flour (65g) and pulse a number of instances till the whole lot is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of huge items remaining. Just a few are high quality, but it surely needs to be principally evenly distributed.
4. Transfer the combination to a medium mixing bowl and add 2 tablespoons of the ice water. Begin with 2 tablespoons and add from there. Utilizing a rubber spatula, gently fold the whole lot collectively. The crumbs ought to start to type bigger clusters. For those who pinch a number of the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1-2 extra tablespoons of water and proceed to press till dough comes collectively.
5. Pour the dough out onto a chunk of parchment paper and work simply sufficient for it to come back collectively, then form right into a disc.
6. Wrap disc in plastic wrap and refrigerate for no less than an hour or as much as 2 days.
7. When able to bake the crust, place the pie crust onto a chunk of parchment paper. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin.
8. Peel one piece of the parchment paper off and use the opposite piece of parchment to elevate the pie crust and drape it over a 9-inch pie plate. Fastidiously peel off the second piece of parchment paper, then form your pie crust. “Dock” the crust by pricking the crust with a fork to permit steam to flee evenly. This helps the crust not bubble up and cook dinner inconsistently.
9. Refrigerate the crust for 3-4 hours or freeze for about an hour. You wish to make sure the crust could be very chilly.
10. Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Make sure the parchment paper presses all the best way towards the crust in order that it’s flush. Fill the pie crust with pie weights, rice or beans.
11. Bake for 20-25 minutes, or till the crust simply begins to brown. At this level, the crust is partially baked and it’s finished if that’s what you need. See my tutorial for blind baking pie crust, in case you’d like.

Make the pie filling and topping

1. Whereas the crust bakes, make the pie filling. Whisk collectively the pumpkin puree, eggs and lightweight brown sugar in a big mixing bowl.
2. Add the remaining elements and whisk till nicely mixed.
3. Take away the crust from the oven when finished baking. Preheat the oven to 375 levels.
4. Pour the pie filling into the recent crust, then place again within the oven and bake for about 40 minutes. After about 20 minutes of baking, add a pie crust protect to maintain the crust from browning an excessive amount of.
5. Whereas the pie bakes, make the praline topping. Stir all of the elements collectively in a medium sized bowl till nicely mixed.
6. After about 40 minutes whole of baking, when the filling is starting to set, however nonetheless wants a number of extra minutes to bake, add the topping. Crumble it evenly excessive of the pie, then place again within the oven to bake for about 10 minutes, or till the pie is ready, however jiggly, and the topping seems to be flippantly crisp.
7. Take away the pie from the oven and set on a wire rack to chill for 1-2 hours.
8. Fastidiously cowl the pie and place the pie within the fridge to chill fully, 3-4 hours. Pie will be made 1-2 days forward and refrigerated till able to serve.

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Notes

• Room temperature: Be sure you use room temperature elements the place indicated, as chilly elements can result in a cracked pie.
• Storage:: Pie will be made 1-2 days forward and refrigerated till able to serve.
• Freezing: Pie will be frozen for as much as 3 months. Flash freeze it for about an hour, then wrap it nicely. Thaw within the fridge earlier than serving.

Vitamin

• Serving Measurement: 1 slice
• Energy: 354
• Sugar: 26.5 g
• Sodium: 227.1 mg
• Fats: 20.5 g
• Carbohydrates: 40.4 g
• Protein: 4.8 g
• Ldl cholesterol: 81.5 mg