A sweet praline topping adds a nice crunch
and contrast of textures to a traditional pumpkin custard pie.
Pumpkin-Praline Pie
1 unbaked 9-inch pie crust
(see recipe)
1 (15-ounce) can pumpkin
1 cup milk
2/3 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 large eggs
2/3 cup chopped pecans
1/2 cup firmly packed light brown sugar
1 teaspoon light corn syrup
1 teaspoon vanilla extract
- Prick bottom and sides of pie crust with
a fork. Bake at 375°F (190°C) for 7 to 8 minutes.
- Whisk pumpkin and next 7 ingredients until
blended. Pour into prepared crust.
- Bake at 375°F (190°C)
for 40 minutes, shielding with aluminum foil the last 15 minutes.
- Combine pecans, 1/2 cup brown sugar, corn
syrup, and 1 teaspoon vanilla. Sprinkle over pie.
- Bake 10 to 15 more minutes or until set.
Cool completely on a wire rack.
Makes 1 (9-inch) pie.
