Praline Pumpkin Pie
A delicious twist on classic pumpkin pie, featuring crunchy pecan pralines in a creamy spiced pumpkin filling. Perfect for Thanksgiving or any fall celebration.
Equipment
- 9-inch pie plate
- Mixing bowls
- Pastry blender or fork
- Measuring cups and spoons
- Rolling Pin
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter cut into cubes
- 0.25 cup Ice water
Filling Ingredients
- 1 15 ounce can Pumpkin puree
- 1 12 ounce can Evaporated milk
- 2 Large eggs
- 1 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Pecan pralines coarsely chopped
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
- Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
- Line crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes.
- Remove weights and parchment paper; bake for 5-7 more minutes until lightly golden. Cool completely.
- Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Stir in chopped pralines. Pour filling into cooled crust.
- Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.
- Let cool completely on a wire rack before serving.
Notes
For a richer flavor, use homemade pecan pralines. You can also add a pinch of salt to the crust for enhanced taste. Let the pie chill in the refrigerator for at least 4 hours before serving for optimal texture.