How To make Praline Pumpkin Pie
Grant; hwwk11b
pastry:
1 1/4 c Flour
1/4 ts Salt
1/3 c Shortening
4 tb Cold water
filling:
1/3 c Brown sugar; packed
3 tb Butter
1/2 c Pecans, toasted; chopped
1 1/2 c Pumpkin; canned
2/3 c Brown sugar
1 ts Cinnamon; ground
1/2 ts Ginger; ground
1/2 ts Nutmeg; ground
3 Eggs
2/3 c Evaporated milk
1/4 c Milk
2 tb Bourbon or rum
PAStrY: Stir together flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle half w/1 tb water, gently toss w/fork. Push to side of bowl. Repeat w/2-3 more tb water till all is moistened. form dough into ball. On lightly floured surface, roll into 12-inch circle. Place in 9" pie plate. Trim pastry 1/2" beyond edge and flute edge high. Don't
prick. Line w/double thickness of foil and bake at 450~ for 8 minutes. Remove foil, bake an additional 4-5 minutes until set and dry. Cool. FILLING: Combine 1/3 c brown sugar and butter in saucepan. Cook and stir over med. heat until butter's melted and sugar's dissolved. (Mixture may appear separated.) Stir in pecans and spread over bottom of pastry shell. Cool to room temp. Combine pumpkin, 2/3 c brown sugar and spices. Beat lightly w/rotary beater or fork. Gradually stir in milks and rum; mix well. Place pie shell on oven rack; pour in filling. Cover edge with foil. Bake 20-25 minutes in a 375~ oven. Remove foil, bake 20-25 more minutes or until
knife inserted near center comes out clean. Cool on wire rack. Cover and chill to store. BH&G Holiday Cooking, 1982. Formatted by T. Grant, HWWK11b. -----
How To make Praline Pumpkin Pie's Videos
How to Make Praline Pumpkin Dessert with Betty Crocker
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
INGREDIENTS:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
DIRECTIONS
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Pecan Praline Pumpkin Torte
Pecan Praline Pumpkin Torte | Get the FULL RECIPE:
Two of the season’s most beloved flavors are combined in one delicious cake! It’s simple to assemble and makes a great alternative to pumpkin pie for Thanksgiving Day dessert.
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Creamy, rich praline pumpkin pie | Simple and delicious | Making with Maizo
It's rearing the end of fall everybody! Pumpkin pie is one of THE MOST popular fall pies and I love to make them! During your free time, treat yourself to this DECADENT pumpkin pie! Plus, everybody needs some comfort during quarantine, right? For the full recipe, go to the Allrecipes website! See ya!????????
Pumpkin Praline Pie Recipe || A Holiday Dessert Treat
Pumpkin Praline Pie Recipe || A Holiday Dessert Treat
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Learn how to make the best Pumpkin Praline Pie ever! All you need to do is put together a few basic ingredients and some canned pumpkin and pecans to make this holiday dessert treat. Nothing says The Holidays more than a warm, tasty pumpkin praline pie. You can also make your own pie crust to go with this delicious dessert! I put a link for one below, but by all means feel free to use the store bought variety for sake of time. I hope you enjoy this video and recipe as you start your Holiday journey today!
Ingredients:
Praline Mix...
1/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter
Mix together
Pie Crust Recipe:
Spread praline mix onto pie crust
Pie Ingredients...
1/2 cup brown sugar
3 eggs
1 cup canned pumpkin
1 1/2 cup heavy cream
1/4 cup apple juice
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Aluminum foil keeps crust from darkening
Bake at 400 degrees Fahrenheit for 50 minutes
Topping Ingredients...
Separate 2 egg whites
Slowly mix 2 tablespoons sugar
Mix until stiff
Put topping onto pie
Bake 2 to 4 more minutes until topping is brown
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Pumpkin Praline Pie Recipe:
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How to Make Gingersnap Pumpkin Pie with Pecan Praline
Love pumpkin pie? imperialsugar.com. Take it to the next level with this Pumpkin Pie With Pecan Praline Crunch and Gingersnap Crust. Made with a perfectly spiced gingersnap crust, creamy pumpkin custard, and topped with deliciously addicting pecan crunchies and creme chantilly. This pie recipe will be the perfect addition to any fall gathering and makes an impressive Thanksgiving or Christmas dessert. #imperialsugar #dessert #recipe #gingersnap #pumpkinpie #pecan #praline
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Your Guide to Unique Pumpkin Praline Pie at Home
If you are planning your pie-making for the holidays and are looking for an awesome pumpkin pie recipe, look no further. This praline pumpkin pie is one of my favorites! It is simple to make and a pie your family and friends are going to love!!
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Pie pan-
For a printable recipe, click here-
22-ounce can pumpkin puree I know this is a weird measurement. It is 1 ½ cans of pumpkin puree.
3 eggs beaten
1 ¼ cup brown sugar
2 teaspoons cornstarch
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
1 ¼ cup evaporated milk
Praline
¾ cup chopped pecans
½ cup brown sugar
⅓ cup honey
1 pie dough
INSTRUCTIONS
Make or buy your pie crust. I used half of the partial wheat recipe and it was delicious with the pumpkin and praline! Make sure and make it in advance. I like to refrigerate mine overnight.
Spray or butter your 9-inch pie pan to prep for the dough. Roll ½ recipe of pie dough into a pie pan, leaving several inches over the edge. Trim or roll the edge, as shown in the video. I made an extra thick outer crust, as this is how my husband likes it. A flaky crust is his favorite. Crimp edges as you choose. Place in refrigerator while you prepare the filling.
Preheat oven to 375 degrees.
Mix all ingredients in a medium-sized bowl. I like to mix it with a whisk until it is smooth, but no need to over-mix.
Pour filling into the prepared pie shell. Place in oven. Bake for about 40-45 minutes.
While it is baking, prep your praline. Mix all ingredients and set aside.
Remove from oven and drop praline on top. You don't want to drag it across the top when you are putting it on, as this will tear up the pie. I just like to drop it all over the top. Press into pie lightly.
Place back in the oven and continue to bake for another 10-15 minutes.
Remove and allow to cool. I like to chill mine overnight. Either way, you are going to love this! Now, sit back and enjoy. You just nailed an amazing pumpkin pie!
Intro- 00:00
Pie crust- 0:34-1:04
Making the pumpkin pie filling- 1:05- 1:46
Praline topping- 1:47-2:21
Finished pie- 2:22-2:53