Best Praline Pumpkin Pie Recipes

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 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.

PUMPKIN PECAN-PRALINE PIE

Steps:

• On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
• Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
• Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
• In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
• Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

PRALINE PUMPKIN PIE I

Steps:

• Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
• Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
• Pour pumpkin custard filling into pie shell, and chill until firm.

PRALINE PUMPKIN PIE

Steps:

• In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

PRALINE PUMPKIN PIE

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.

SPICED PUMPKIN PIE WITH HAZELNUT PRALINE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
• Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
• For crust:
• Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
• Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
• Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
• For topping:
• Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

PRALINE PUMPKIN PIE (PAULA DEEN)

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.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
• on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
• On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
• Place rack in center of oven; preheat to 425 degrees F.
• for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
• Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
• Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
• Remove pie ; cool 30 minutes.
• Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.

PRALINE PUMPKIN MOUSSE PIE

Steps:

• 1. Soften gelatine in praline liqueur. Heat the next 8 ingredients in a sauce pan( down to the egg whites), over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatine mixture until dissolved, about 1 minute. Cool. Beat next 3 ingredients until stiff peaks form. Fold with whipped cream(or use 9-oz. thawed cool whip)into pumpkin mixture. Pour into pie shell, mounding in center. Chill 6 hours..
• 2. Topping: 1/2 c. sugar 2 T. water Pinch cream of tartar 1/2 c. pecans, coarsely chopped Butter baking sheet. Heat sugar, water and cream of tartar in skillet over medium heat, stirring constantly, until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces. Sprinkle on pie.

PRALINE-PUMPKIN PIE

Steps:

• Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
• Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
• Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.

PUMPKIN PUREE FOR PUMPKIN PECAN-PRALINE PIE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
• When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
• Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

PUMPKIN PECAN PRALINE CRUNCH PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Mix together sugar, salt, cinnamon, ginger and cloves (pumpkin pie spice can be substituted for cinnamon, ginger, and cloves in equivalent amount).
• In a separate bowl beat eggs until they are blended.
• Beat the sweetened condensed milk into the eggs.
• Slowly beat in the pumpkin.
• Beat in the mixture of seasonings and sugar.
• Pour 1/2 of mixture into each uncooked deep dish pie shell.
• Cream brown sugar and butter together.
• Mix the pecans into the dry flour.
• Mix flour and pecans into the brown sugar butter mixture until well incorporated.
• Sprinkle half of praline crunch topping onto each pie.
• Bake at 425 degrees Fahrenheit for 15 minutes.
• Reduce temperature to 350 and continue baking for 35-45 minutes or until a knife inserted into the center of the pie comes out clean.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. Put a rack in the center of the oven and preheat the oven to 400°F. 2. Roll out the pie crust, put it in a pie dish, and refrigerate until ready to fill. 3. For the filling, combine the pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla. 4. Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the pie no longer jiggles in the center, 40 to 50 minutes. 5. Meanwhile, for the topping, in a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. 6. Let the pie cool for 30 minutes before topping. The pie will settle and deflate slightly. That's great. 7. Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or microwave for 30 seconds. Pour the topping evenly over the pie. The topping may seem loose, but will thicken and harden as it cools. Let cool completely before serving. I like my pumpkin pie served cold, so I store my pie in the refrigerator until serving time. 8. The pie will last, well wrapped in the refrigerator, for up to 4 days.

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.

CRANBERRY-PUMPKIN PRALINE PIE

Steps:

• In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes., Meanwhile, preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, sugar and pumpkin pie spice. Add eggs and cream; mix well. , Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes., In a small bowl, combine cranberries, pecans, brown sugar and orange zest. Sprinkle over pumpkin. Cover edges with foil to prevent overbrowning. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. , Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.

VANILLA PRALINE PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Place pre-baked pie shell on a lined baking sheet to catch any spills.
• In a large bowl, whisk together the pumpkin purees and sour cream. Whisk in the brown sugar, maple syrup, cinnamon, salt, nutmeg, cloves, and flour.
• Add the eggs and whisk until smooth, then whisk in the buttermilk, half and half, and vanilla bean paste.
• Pour filling into pie crust. Bake on the center rack of the oven for 50 - 60 minutes, or until the center of the pie is just set (no longer jiggly).
• Remove the pie from the oven, but leave the oven on.
• In a small bowl, combine all the topping ingredients. Very gently spoon the pecan praline topping over the top of the pie. Do not press.
• Return to the oven and bake for another 20-25 minutes until the top is set and golden.
• Let pie cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.

PUMPKIN GINGER PRALINE PIE

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.

PRALINE PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 450.
• Fit pastry crust into 9" pie plate. Prick crust all over with fork.
• Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
• Bake 10 minutes.
• Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
• Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

• Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
• Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
• Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
• Coarsely chop or break the praline and sprinkle over the pie right before serving.