
Pumpkin Praline Pie
Jason David Page
This recipe was featured in Pumpkin and Spice.
Becky Fraser | United Cooperative Services
This pie is the perfect addition to your fall baking. The combination of creamy pumpkin filling and a crunchy praline pecan topping creates a symphony of textures and flavors. Try this if you can’t decide between a pumpkin pie or pecan pie.
Pie
1 can pumpkin purée (15 ounces)
1 can sweetened condensed milk (14 ounces)
1 egg
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 9-inch frozen pie crust, unbaked
Crumble
3/4 cup pecan halves
1/2 cup brown sugar
4 tablespoons (1/2 stick) butter, at room temperature
1. Pie: Preheat oven to 375 degrees. In a bowl, stir together pumpkin purée, sweetened condensed milk, egg, salt, nutmeg, ginger and cinnamon. Pour into unbaked pie shell. Place filled pie on a baking sheet and bake 25 minutes.
2. Crumble: While pie bakes, stir together pecans, brown sugar and butter in a bowl until well incorporated.
3. Remove pie from oven and sprinkle crumble over the top. Return pie to oven and bake an additional 30 minutes. Remove from oven and cool completely. Place in fridge and chill 1 hour before serving.
Serves 8.