PUMPKIN PIE WITH PECAN PRALINE TOPPING
Steps:
- 1. Put a rack in the center of the oven and preheat the oven to 400°F. 2. Roll out the pie crust, put it in a pie dish, and refrigerate until ready to fill. 3. For the filling, combine the pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla. 4. Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the pie no longer jiggles in the center, 40 to 50 minutes. 5. Meanwhile, for the topping, in a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. 6. Let the pie cool for 30 minutes before topping. The pie will settle and deflate slightly. That's great. 7. Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or microwave for 30 seconds. Pour the topping evenly over the pie. The topping may seem loose, but will thicken and harden as it cools. Let cool completely before serving. I like my pumpkin pie served cold, so I store my pie in the refrigerator until serving time. 8. The pie will last, well wrapped in the refrigerator, for up to 4 days.
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MD Nayime Hossen
[email protected]I'm allergic to pecans, so I substituted walnuts in the topping. The pie was still delicious.
Yt sozib Khan
[email protected]This pie is a bit sweet for my taste, but it's still very good. I would recommend reducing the amount of sugar in the filling if you prefer a less sweet pie.
Kamala Mizar
[email protected]I've made this pie several times and it always turns out perfectly. It's a great recipe to have on hand for Thanksgiving or Christmas.
RA Rahi
[email protected]This recipe is perfect for a crowd. I made it for a party and it was a huge hit.
Trisa Yadav
[email protected]I made this pie for a bake sale and it sold out in minutes. Everyone loved it.
Taia Taia
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert.
Md.billal Md
[email protected]I've tried many pumpkin pie recipes, but this one is my favorite. The pecan praline topping is what really sets it apart.
Janan
[email protected]I made this pie for my family and they loved it. It's a great recipe to have on hand for special occasions.
Nomcebo Zee Mlangeni
[email protected]This pie is a bit time-consuming to make, but it's worth it. The results are amazing.
Moumita Rahman
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great. I'm so proud of myself!
Natasha Lopez
[email protected]I love the combination of pumpkin and pecan. This pie is the perfect fall dessert.
Biryeri Sophia
[email protected]This recipe is a keeper. I've made it several times and it always turns out great.
HM Jan
[email protected]I made this pie for a potluck and it was a huge success. Everyone raved about it.
AAKIL HANSI
[email protected]I followed the recipe exactly and the pie turned out perfectly. I'm so glad I found this recipe.
Nico Adriaans
[email protected]This was the best pumpkin pie I've ever had. The crust was flaky and the filling was creamy and flavorful.
Yawar Khan
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind. The pecan praline topping is what really makes this pie special.
Mid BinIsma
[email protected]This recipe is easy to follow and the results are amazing. I will definitely be making this pie again.
M Saif Shahid
[email protected]I made this pie for Thanksgiving and it was a hit! Everyone loved it.
MD SR SUMUN
[email protected]This was a great recipe! The pie was delicious and the pecan praline topping was the perfect finishing touch.