Mimis Praline Topped Pumpkin Pie Food

PRALINE PUMPKIN PECAN PIE

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.

PRALINE PUMPKIN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
• Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

PRALINE PUMPKIN PIE II

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.

MIMI'S NEW ENGLAND PUMPKIN PIE

Steps:

• In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
• Add beaten eggs, melted butter, and molasses.
• Add the milk stirring well.
• Pour into a crust-lined pie plate.
• Preheat oven to 450 degrees and bake the pie for 15 minutes.
• Reduce the heat to 350 degrees and continue to bake for 50 minutes.
• Take out and cool.

PECAN PRALINE PUMPKIN PIE

Steps:

• For best success, read the recipe in full before beginning.
• 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 fill with pie weights before or after chilling, it doesn't make a difference.)
• Preheat oven to 375°F (190°C).
• Bake the cold pie crust (with weights!) for 12 minutes. Remove from the oven and cool for a few minutes as you prepare the filling. You can pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
• Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk together in a large bowl until completely combined and smooth. If desired, you can use an electric mixer for this step.
• Remove pie weights (and parchment) from crust. Pour filling into warm crust. Brush edges with egg wash. Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
• Remove pie from the oven and add the topping. I like to make the topping as the pie bakes so I have it ready. Using a fork, mix the pecans and brown sugar together. Drizzle in the honey and mix until combined. Spoon on top of the pie, then *very* gently press it down with a spoon or fork so it sticks on the filling.
• Return pie to the oven and bake for an additional 15 minutes. Use a pie crust shield to protect the crust from over-browning, if needed.
• Remove the pie from the oven and place on a wire rack to cool completely, at least 3-4 hours. If not serving right away, cover cooled pie and store at room temperature for 1 day or in the refrigerator for up to 2 days.
• Serve room temperature or cold with a sprinkle of sea salt and whipped cream. I used Ateco 849 piping tip for the whipped cream, but you can just use a spoon to top each slice with a dollop.
• Cover and store leftover pie in the refrigerator for up to 5 days.

MIMI'S PRALINE TOPPED PUMPKIN PIE

Steps:

• PUMPKIN PIE:.
• In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
• Add beaten eggs, melted butter, and molasses.
• Add the milk, stirring well.
• Pour into a crust-lined pie plate.
• Preheat oven to 450 degrees and bake the pie for 15 minutes.
• Reduce heat to 350 and continue baking for 40 minutes; open oven and crumble the Praline Topping with fingers and bake for another 10 minutes.
• PRALINE TOPPING:.
• Mix the brown sugar, chopped pecans, and softened butter together till crumbly; set aside till ready to put on pie.

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.

PUMPKIN PRALINE PIE

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.