Pecan Praline Pumpkin Pie
Ingredients
Crust
-
1
unbaked pie crust
Buttery Flaky Pie Crust or All Butter Pie Crust
-
1
large
egg (beaten with 1 tablespoon milk or heavy cream for egg wash)
Filling
-
1
15 oz can
pumpkin puree
-
2
large
eggs
-
1
cup
packed brown sugar
-
1
tablespoon
cornstarch
-
½
teaspoon
salt
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
⅛
teaspoon
fresh ground black pepper
-
⅔
cup
heavy cream
-
⅓
cup
whole milk
Praline Topping
-
1
cup
finely chopped pecans
-
½
cup
packed brown sugar
-
2
tablespoons
honey
Garnish
-
to taste
flaky sea salt
-
to taste
whipped cream
Instructions
- Prepare the pie dough and chill it for at least 2 hours.
- Roll out the chilled pie dough and fit it into a 9-inch pie dish.
- Preheat the oven to 375°F (190°C).
- Pre-bake the crust with pie weights for 10 minutes, then remove weights and bake for an additional 7-8 minutes.
- In a large bowl, whisk together the pumpkin, eggs, brown sugar, cornstarch, salt, spices, cream, and milk until smooth.
- Pour the filling into the warm crust and bake for 50-55 minutes until the center is set.
- Prepare the praline topping by mixing the pecans, brown sugar, and honey.
- Add the topping to the pie and bake for an additional 15 minutes.
- Allow the pie to cool completely on a wire rack for at least 3-4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
You might also like