Praline Pumpkin Pie
Two favorite Thanksgiving pies in one crust!
Ingredients
Pie Crust
- 2½ cups all purpose flour
- ½ tsp salt
- 6 tbsp. cold butter
- 2/3 cup cold shortening
- ½ cup ice water
Pumpkin Filling
- 15 oz. pure pumpkin
- 2 eggs
- 1 cup packed brown sugar
- 1 tbsp. cornstarch
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground black pepper
- ⅔ cup heavy cream
- ⅓ cup whole milk
Praline Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- 2 tbsp. honey or light corn syrup or mixture of both
Instructions
Pie Crust Directions
- Whisk the flour and salt together. Cut in the butter and shortening with a pastry blender. Add in the ice water and stir quickly into a ball.
- The recipe makes 2 9" crusts. Wrap and chill the pie dough at least 2 hours or overnight. Roll out and place in glass pie pan. Chill for an hour, then pre-bake the crust at 375° for 15 minutes. Use pie weights or dry beans on parchment to keep the crust from shrinking too much. Remove the weights and parchment. You can add the filling when the crust is still warm.
Filling Directions
- Mix pumpkin, eggs, cornstarch and spices until smooth. Add the cream and milk.
- Pour into pie crust. Bake at 375° for 50 to 55 minutes, until center is no longer jiggly. If the crust gets too dark, cover the crust with a pie crust shield or make one from foil.
Praline Topping Directions
- Mix the praline topping while the pie is baking.
- Stir the pecans and brown sugar with a fork, then drizzle with the honey or corn syrup. Stir till evenly coated.
- When the pie is ready, spread the praline topping on top. Tap gently into the pie so it sticks. Bake another 15 minutes. Use the pie shield to keep the crust from getting too dark.