VANILLA PRALINE PUMPKIN PIE
Full of vanilla flavor and topped with a perfectly sweet, wonderfully crunchy pecan topping, this pumpkin pie is out-of-this-world. It even won over a pumpkin pie hater!
Provided by Kare for Kitchen Treaty
Time 1h50m
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees Fahrenheit. Place pre-baked pie shell on a lined baking sheet to catch any spills.
- In a large bowl, whisk together the pumpkin purees and sour cream. Whisk in the brown sugar, maple syrup, cinnamon, salt, nutmeg, cloves, and flour.
- Add the eggs and whisk until smooth, then whisk in the buttermilk, half and half, and vanilla bean paste.
- Pour filling into pie crust. Bake on the center rack of the oven for 50 - 60 minutes, or until the center of the pie is just set (no longer jiggly).
- Remove the pie from the oven, but leave the oven on.
- In a small bowl, combine all the topping ingredients. Very gently spoon the pecan praline topping over the top of the pie. Do not press.
- Return to the oven and bake for another 20-25 minutes until the top is set and golden.
- Let pie cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.
AMARETTO PUMPKIN PIE WITH ALMOND PRALINE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
- Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
- Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
- Coarsely chop or break the praline and sprinkle over the pie right before serving.
PRALINE PUMPKIN PIE
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
- Preheat oven to 425 degrees F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
PUMPKIN PRALINE PIE
Give traditional pumpkin pie and upgrade with our recipe for Pumpkin Praline Pie! Buttery, brown-sugary pecans lend their unmistakable flavor to this delicious Praline Pumpkin Pie that makes a beautiful centerpiece for any Thanksgiving dessert buffet.
Provided by My Food and Family
Categories Thanksgiving Pumpkin Desserts
Time 4h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan on medium heat. Add nuts and sugar; mix well. Bring to boil. Cook 30 sec., stirring constantly. Spread onto bottom of crust. Cool.
- Beat pudding mixes, spice, milk and pumpkin in large bowl with whisk 2 min. Gently stir in 1-1/2 cups COOL WHIP. Spread over nut layer.
- Refrigerate 4 hours or until set. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- 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. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN PIE WITH PECAN PRALINE TOPPING
Make and share this Pumpkin Pie With Pecan Praline Topping recipe from Food.com.
Provided by darcimal79
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- 1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
- on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
- On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
- Place rack in center of oven; preheat to 425 degrees F.
- for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
- Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
- Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
- Remove pie ; cool 30 minutes.
- Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.
Nutrition Facts : Calories 688.8, Fat 47.9, SaturatedFat 25.6, Cholesterol 169.2, Sodium 497.4, Carbohydrate 61.2, Fiber 3.5, Sugar 37.3, Protein 7.3
PRALINE PIE
I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!
Provided by ladypit
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Brush the pie crust with the egg white.
- Put the pecans on a cookie sheet with sides.
- Put the crust and the pecans in the oven and bake for 5 minutes.
- (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
- Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
- Add the egg and vanilla and mix well.
- Stir in 3/4 cup of the pecans.
- This will be very thick.
- Put it into the prepared crust.
- Sprinkle with the remaining 1/4 cup pecans.
- Bake at 350 for 30-35 minutes or until the filling is set in the center.
- Cool it completely.
- Put the whipped cream on top as garnish.
- Store in the refrigerator until you are ready to serve it.
VANILLA PUMPKIN PIE
This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!
Provided by AB70
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
- Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g
PRALINE PUMPKIN PIE I
This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.
Provided by Loye Schulthess
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
- Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
- Pour pumpkin custard filling into pie shell, and chill until firm.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g
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
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- 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 Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.
LOW CARB PRALINE PUMPKIN PIE
Make and share this Low Carb Praline Pumpkin Pie recipe from Food.com.
Provided by Smilyn
Categories Pie
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Make the crust: Mix all crust ingredients together in a small bowl.
- While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
- Bake for about 5 minutes, or until browned.
- Remove piecrust from oven.
- Preheat oven to 425°F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk.
- Pour filling into prebaked piecrust.
- Bake for 15 minutes and then reduce the oven temperature to 350 degrees F.
- Continue to bake for an additional 50 to 55 minutes.
- To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving.
- To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy.
- Then add in the sugar substitute and vanilla extract.
- Continue to whip on high until peaks form (be careful not to over-whip, or cream will break).
- Spoon onto pie slices.
Nutrition Facts : Calories 347.2, Fat 23.5, SaturatedFat 12.3, Cholesterol 136.7, Sodium 152.1, Carbohydrate 31.5, Fiber 3.5, Sugar 18.3, Protein 4.3
SPICED PUMPKIN PIE WITH HAZELNUT PRALINE
Categories Nut Dessert Bake Thanksgiving Spice Pumpkin Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For praline:
- Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
- Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
- For crust:
- Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
- Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
- Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
- For topping:
- Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.
PUMPKIN GINGER PRALINE PIE
Make and share this Pumpkin Ginger Praline Pie recipe from Food.com.
Provided by Kirstin in the Couv
Categories Pie
Time 1h10m
Yield 1 nine inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
- Take pie shell out of oven and crumble praline mixture over bottom.
- Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
- Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
- Whisk pumpkin and dry ingredients together until smooth.
- Add eggs, cream and vanilla and whisk until just blended.
- When praline has hardened but is still warm, pour filling into crust.
- Bake until edge of filling looks slightly dry and center jiggles slightly.
- About 45-50 minutes.
- Cool completely.
PRALINE-PUMPKIN PIE
Steps:
- Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
- Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
- Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 26 grams, TransFat 0 grams
More about "vanilla praline pumpkin pie recipes"
PRALINE CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
- To prepare crust, place cookies in a food processor; process until finely ground. Add 2 tablespoons brown sugar and 1 tablespoon butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
- To prepare praline, combine 1/4 cup brown sugar, half-and-half, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook 3 minutes without stirring. Remove from heat; add powdered sugar, stirring with a whisk. Spoon praline mixture into prepared crust; chill 30 minutes or until completely cool.
PRALINE PUMPKIN PIE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
- Set pie crust into a 9-inch deep dish pie plate. Trim and flute edges, as desired. Use a fork to prick all over the bottom crust. Set aside.
- In a small mixing bowl, whisk together brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.
PUMPKIN-PRALINE PIE RECIPE | MYRECIPES
From myrecipes.com
- Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 11-inch circle, and chill for 10 minutes or until the plastic wrap can be easily removed.
- Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray, and remove top sheet of plastic wrap. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 400° for 15 minutes; let cool on a wire rack.
- Combine pumpkin and the next 13ingredients (pumpkin through egg) in a bowl, and stir well with a wire whisk. Pour into prepared crust; bake at 400° for 40 minutes.
PRALINE PUMPKIN PIE - SPEND WITH PENNIES
From spendwithpennies.com
- Add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
- While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
- Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving.
PRAILINE PUMPKIN PIE - CARLSBAD CRAVINGS
From carlsbadcravings.com
- Prepare Pie crust according to directions, baking 10 minutes and letting cool completely. You can also use your favorite pie crust recipe.
- While Crust is cooling, add pumpkin, brown sugar, cinnamon ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
- While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
PECAN PRALINE PUMPKIN PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- I like to make sure my pie dough is prepared before I begin making pecan praline pumpkin pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (You can actually
PUMPKIN PRALINE PIE - RECIPE - COOKS.COM
From cooks.com
PRALINE PUMPKIN PIE - SNACKWORKS
From snackworks.com
GINGER PRALINE PUMPKIN PIE RECIPE BY NOAH MCGEE - FOOD NEWS
From foodnewsnews.com
PRALINE PUMPKIN PIE RECIPE - RECIPES.NET
From recipes.net
VANILLA PRALINE PUMPKIN PIE | RECIPE | PUMPKIN RECIPES ...
From pinterest.com.au
PRALINE PUMPKIN PIE - MY FOOD AND FAMILY
From myfoodandfamily.com
PRALINE PUMPKIN PIE - CRISCO®
From criscocanada.com
PUMPKIN PRALINE PIE - RECIPE - FINECOOKING
From finecooking.com
PRALINE PUMPKIN PIE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
PRALINE PUMPKIN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PRALINE PUMPKIN PIE I RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN-PRALINE PIE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
PRALINE PUMPKIN PIE (THE CLASSIC) RECIPE -- YANKEE MAGAZINE
From newengland.com
RECIPE: PUMPKIN PRALINE PIE — 3TEN — A LIFESTYLE BLOG
From 3ten.ca
GINGER PRALINE PUMPKIN TART RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN PIE WITH PECAN PRALINE TOPPING - CLASSIC-RECIPES
From classic-recipes.com
PRALINE PUMPKIN PIE I RECIPE
From crecipe.com
PRALINE PUMPKIN PIE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
PUMPKIN PRALINE PIE - BASICS
From basicsmarket.com
PRALINE PUMPKIN PIE - CHEF IN TRAINING
From chef-in-training.com
PRALINE PUMPKIN PIE - CRISCO
From crisco.com
PRALINE PUMPKIN PIE RECIPE - HOW TO MAKE PRALINE ... - DELISH
From delish.com
PRALINE PUMPKIN PIE RECIPE
From crecipe.com
PRALINE PUMPKIN PIE | ANITA'S TRIED & HEART HEALTHY RECIPES
From anitasrecipes.com
SPICED PUMPKIN PIE WITH HAZELNUT PRALINE RECIPE | BON APPéTIT
From bonappetit.com
You'll also love