My mom’s recipe collection if full of gems from neighbors and friends. I have no idea where this recipe originated but remember my mom making this pie during the Thanksgiving holiday. The praline portion is baked on the bottom then topped with the pumpkin custard with a wonderful addition of brown sugar in the pie. It is a delightful change from your typical pumpkin pie. I always cover my crust while baking so the crust does not brown too much. I love my silicone pie crust shields since they are so easy to use and can go directly into the dishwasher. I think I purchased mine at a big box bed and bath store years ago. (My pie pan was a bit small so I had some of the filling left over, do not overfill your crust.)
I use pie shields which prevent over browning
Praline Pumpkin Pie
Ingredients
- 1 9-inch pastry crust, unbaked
- 3 tablespoons butter, room temperature
- 1/3 cup brown sugar
- 1/3 cup chopped pecans
- 3 large eggs, beaten
- 1 15 oz can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 12 oz. can evaporated milk
Instructions
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Preheat oven to 450 degrees. Line your pie plate with the pie crust. Combine the 3 tablespoons of butter and 1/3 cup brown sugar, beat until smooth. Stir in pecans. Carefully pat into the bottom of the pie shell, bake at 450 degrees for 8 minutes. Remove from the oven and let stand for 10 minutes. Combine the eggs, pumpkin puree, sugars, pumpkin pie spice and salt and beat until well combined. Slowly add the evaporated milk. Mix until milk is well incorporated. Pour into prepared crust. Reduce heat to 350 degrees. Bake pie for 50 minutes or until a knife comes out clean. Cool. Serve with whipped cream.
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