Praline Pumpkin Pie

 Praline Pumpkin Pie

The best of both worlds, pumpkin pie with a pecan topping!

Originally inspired by recipes in Yankee Magazine I have modified to fit our taste.

Ingredients
  Pie Crust - Unsalted Butter, Crisco, flour, salt, sugar, ice water
  Filling - Pumpkin, unsalted butter, light-brown sugar, granulated sugar, flour, cinnamon, ginger, ground cloves, eggs, evaporated milk.
  Topping - dark corn syrup, dark brown sugar, unsalted butter, vanilla, pecans

This is for a 10" pie plate.  I use a 9" pie plate and bake the extra filling in creme-brulee crocks.

 Tender Flaky Pie Crust from Yankee Magazine.

I have found that after cooling the dough it is easier to roll it out on plastic wrap.  I cover my work surface with plastic wrap and get a bit of flour.

I dust the exposed surface of the dough with flour and rub down my rolling pin with flour.  Work slowly to spread the dough out to about 1/8" thick.

When you are ready to transfer your dough to the pie plate it is so much easier to pick it up and roll the dough into the plate when it's on the plastic wrap -- almost like how you work with store bought dough.

Position so the dough is centered and then gently peel back the plastic wrap.

Finish the edges however you like.  I usually keep it pretty simple.







Pie Filling
(I have modified these ingredients to suit our taste)

1 15oz can solid-packed pumpkin
1 Tbs butter
3/4c. firmly packed light brown sugar
1/4c. granulated sugar
1 Tbs all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
3 large eggs
1 12oz can evaporated milk

Pre-heat oven to 450F
Warm pumpkin and butter in a sauce pan until fully melted/incorporated.  Transfer to a large mixing bowl.
Whisk in sugar, flour & spices.
In a separate bowl mix eggs & evaporated milk.  Add to pumpkin mix.
Pour into a 10" pie plate (if using a 9" pie plate don't use all the filling - don't overfill!)
Cover crust edge (either use aluminum foil or a pie crust shield)
Bake at 450 for 10 min.
Reduce heat to 350 and bake for 35-30 min (to check for doneness shake the pie, if the center does not jiggle it is done).
Remove and allow to cool.

Pie Topping
1/4c. Dark corn syrup
2Tbs unsalted butter
1/4c. dark-brown sugar (firmly packed)
1/2tsp vanilla
2/3c chopped pecans

Combine corn syrup, sugar, butter & vanilla in a medium saucepan over medium heat.   Stir over the heat until butter is melted and sugar is dissolved.  Stir in pecans.  Remove from heat and pour over cooked pie.  Cool completely.

Enjoy!