PUMPKIN PRALINE PIE
Give traditional pumpkin pie and upgrade with our recipe for Pumpkin Praline Pie! Buttery, brown-sugary pecans lend their unmistakable flavor to this delicious Praline Pumpkin Pie that makes a beautiful centerpiece for any Thanksgiving dessert buffet.
Provided by My Food and Family
Categories Thanksgiving Pumpkin Desserts
Time 4h20m
Yield 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
PRALINE PUMPKIN PECAN PIE
My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.
PRALINE PUMPKIN PIE (PAULA DEEN)
If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).
Provided by SharleneW
Categories Pie
Time 1h
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Blend pecans with 1/3 cup brown sugar and softened butter.
- Press gently with back of a spoon into bottom of unbaked pie shell.
- Blend all remaining ingredients except egg whites and granulated sugar.
- Pour into pie shell.
- Bake for about 50 minutes.
- Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
- Return to 425°F oven just to brown meringue.
- Chill and serve cold.
Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7
PRALINE PUMPKIN PIE
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5
PUMPKIN GINGER PRALINE PIE
Make and share this Pumpkin Ginger Praline Pie recipe from Food.com.
Provided by Kirstin in the Couv
Categories Pie
Time 1h10m
Yield 1 nine inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
- Take pie shell out of oven and crumble praline mixture over bottom.
- Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
- Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
- Whisk pumpkin and dry ingredients together until smooth.
- Add eggs, cream and vanilla and whisk until just blended.
- When praline has hardened but is still warm, pour filling into crust.
- Bake until edge of filling looks slightly dry and center jiggles slightly.
- About 45-50 minutes.
- Cool completely.
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
PRALINE PIE
I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!
Provided by ladypit
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Brush the pie crust with the egg white.
- Put the pecans on a cookie sheet with sides.
- Put the crust and the pecans in the oven and bake for 5 minutes.
- (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
- Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
- Add the egg and vanilla and mix well.
- Stir in 3/4 cup of the pecans.
- This will be very thick.
- Put it into the prepared crust.
- Sprinkle with the remaining 1/4 cup pecans.
- Bake at 350 for 30-35 minutes or until the filling is set in the center.
- Cool it completely.
- Put the whipped cream on top as garnish.
- Store in the refrigerator until you are ready to serve it.
NEW ORLEANS PRALINE PUMPKIN PIE
Steps:
- Crust: Combine flour, sugar, and salt. Cut in shortening and ice water to form ball. Chill. Roll out on floured surface and line 9 inch pie plate. Crimp edge and prick shell with fork. Bake at 450 x 7 to 8 min. Cool. Filling: Combine all ingredients and fill cooled crust. Bake in lower 1/2 of oven at 425 x 15 min. Reduce heat to 350 and cont. baking x 40 min. Cool on rack. Praline: Cream butter and sugar and add pecans and 1/2 and 1/2. Spread on cooled pie and broil until browned and bubbly. Cool. Serve slightly warm or at room temp.
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