VANILLA PRALINE PUMPKIN PIE

Vanilla Praline Pumpkin Pie image

Provided by Kare for Kitchen Treaty

Time 1h50m

Number Of Ingredients 21

1 pre-baked pie crust (cooled)
1 cup canned pumpkin puree (not pumpkin pie mix)
1 cup fresh pumpkin puree
2 tablespoons sour cream
5 tablespoons lightly packed light brown sugar
2 tablespoons pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 tablespoons all-purpose flour
3 eggs
1/2 cup buttermilk
1/4 cup half and half
1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped plus 1 teaspoon vanilla extract)
1 egg
1/4 cup light brown sugar (lightly packed)
2 tablespoons pure maple syrup
2 teaspoons vanilla bean paste (or 1/2 vanilla bean, seeds scraped plus 1/2 teaspoon vanilla extract)
1 tablespoon unsalted butter (melted)
1 cup coarsely chopped pecans

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.