Pumpkin Pie with Toasted Pecan Praline Topping
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Pumpkin Pie with Pecan Praline Topping takes Pumpkin Pie to a new level. With a crunchy, nutty topping Pumpkin Pie never tasted better.
May I be honest with you? Growing up Pumpkin Pie was never really my favorite. I would usually eat the obligatory piece so I would feel all holiday-ish and festive. And of course it is a vegetable (or is it a fruit?), which makes it totally acceptable obligatory pie to eat, as far as obligatory pie eating goes.
Pumpkin Pie is certainly pleasing enough, what with all the pumpkin and spices and such, but there’s just something missing. It kinda seems naked. So I fixed things, and dressed this pie up a bit by adding a crunchy topping of pecans for Pumpkin Pie with Pecan Praline Topping. Oh yes, I did. It adds just the right texture to the smooth pumpkin pie filling. Perfect!
It’s easy pie making too, because, as you know, pie is … easy. Begin by preparing a 9-inch pie crust for the filling. Make your own or purchase pre-made pie dough. Do NOT pre-bake the crust. Make the pumpkin pie filling by whisking together the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together in a large mixing bowl until combined well. Whisk in the brown sugar, and pumpkin puree. Next, gradually stir in the evaporated milk until blended. Then pour the pie filling into the unbaked 9-inch deep dish pie crust. Bake at 425-degrees F for 15 minutes then reduce oven temperature to 350-degrees F. Continue baking for 40 minutes. Baking at a high temperature at first helps the bottom of the crust set a bit better.
While the pie is baking prepare the Pecan Praline Topping. Mix together all topping ingredients: softened butter, brown sugar and toasted pecans. Combine them well. Carefully spread on pie and bake for another 5-10 minutes. But be sure to check for doneness before removing from the oven. Use a knife, cake tester, or toothpick inserted in center of pie. It should come out clean when done. Remove pie from oven and allow to completely cool before cutting.
Now all is well in my Pumpkin Pie eating world and yours too! I hope you find this pie as satisfying as we do. Enjoy and happy baking!
More pumpkin recipes you will enjoy:
- Pumpkin Scones Recipe
- Pumpkin Pancakes Recipe
- Pumpkin Chocolate Chip Bread Recipe
- Easy No Bake Pumpkin Cheesecake Recipe
- Pumpkin Cream Cheese Swirl Bread from The Recipe Girl
Pumpkin Pie with Toasted Pecan Praline Topping Recipe
- 1 (9 inch) deep-dish pie crust, unbaked
For Pie Filling:
- 2 eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup brown sugar (either light or dark is fine)
- 15 ounces canned pure pumpkin puree
- 8 ounces evaporated milk
For Pecan Praline Topping:
- 2 tablespoons butter, softened
- 2 tablespoons brown sugar
- 5 tablespoons toasted chopped pecans, lightly toasted
- Preheat oven to 425-degrees F, and prepare pie crust for filling.
- In a large bowl whisk the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together until combined well.
- Add brown sugar, and pumpkin, and whisk together.
- Gradually stir in evaporated milk until blended.
- Place prepared unbaked 9-inch deep dish pie crust on a baking sheet. Pour pie filling into crust. Carefully transfer to oven. Bake at 425-degrees F for 15 minutes; reduce oven temperature to 350-degrees F and continue baking for 40 minutes.
- Prepare Pecan Praline Topping while pie is baking. In a small bowl, mix together all topping ingredients (softened butter, brown sugar and toasted pecans) until combined.
- Carefully top pie with Pecan Praline Topping and cook for another 5-10 more minutes. Before removing pie from oven, check for doneness; a knife, cake tester, or toothpick inserted in center of pie should come out clean.
- Let cool for at least 1 1/2 hours. Serve right away or cover and refrigerate until ready to serve.