Pumpkin Praline Pie; perfectly spiced pumpkin pie baked with a brown sugar pecan praline topping & a dollop of whipped cream. Pumpkin pie game changer.
Cook Time50 minutesmins
Servings: 8servings
Author: Portlandia Pie Lady
Ingredients
Pumpkin Pie Filling
115 ouncecan pumpkin (about 2 cups)
1cuppure cane sugar
1teaspoon ginger
1teaspoon cinnamon
1teaspoon mace
1/4teaspoon nutmeg
1/2teaspoon salt
1/2cupwhole milk or evaporated milk
3largeeggs
Grandma's Pie Crust - One 9-inch pie
1cupall purpose flour
1/2teaspoon salt
1tablespoonsugar
1/8teaspoon baking powder
1/2cupshortening
1/4cupcold water
Praline Topping
1/3cupchopped pecans
1/3cupbrown sugar
1/2teaspooncinnamon
3 tablespoonsflour(or gluten free flour)
3tablespoonsbutter
Instructions
Pie Crust
In a large bowl, add the dry ingredients and stir together with a large fork.
Add the shortening and cut in until crumbly and pea-sized.
Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
Roll out the dough on a heavily floured surface about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough may be too soft to pick up by hand).
Praline Topping
In a medium size bowl, stir together the brown sugar, pecans, flour and cinnamon.
Add the butter and stir with a fork until crumbly. Set aside to bake on top of finished pumpkin pie.
Pumpkin Pie Filling & Assembly
Preheat oven to 350 F.
With whisk or electric mixer, mix the pumpkin and spices together.
Beat in eggs and milk until thoroughly combined and smooth. Pour into unbaked pie shell.
Bake at 350 for 40 to 45 minutes.
Remove from oven and crumble on praline topping.
Bake for an additional 5 minutes. Remove from oven and cool.
Serve cold with whipped topping!
Notes
Gluten Free Pie Crust: Use the gluten free flour to make the pie dough recipe as above, except use 1/4 cup butter and 1/4 shortening for better flavor. Use extra gluten free flour or cornstarch to roll out the pie dough onto wax paper or parchment paper. Invert onto pie plate, trim and crimp edges. If the dough tears, just push it back together (until regular flour you do not need to wet edges to "glue" it back together). Bake as in recipe above.