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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Nut pie
- Pecan pie
- Pumpkin pecan pie
This fantastic recipe has been in my family for years. You may substitute evaporated milk for the cream, if you prefer.
44 people made this
- 1 (23cm) pastry case, unbaked
- 30g ground pecans
- 75g dark brown softsugar
- 30g butter, softened
- 2 eggs
- 250g pumpkin puree
- 150g dark brown soft sugar
- 1 tablespoon plain flour
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 250ml single cream
MethodPrep:30min ›Cook:55min ›Ready in:1hr25min
- Preheat the oven to 230 C / Gas 8. In a small bowl, combine pecans, 75g brown sugar and butter. Press firmly into bottom of prepared pie case over the unbaked pastry. Bake in oven 10 minutes. Remove base from oven and reduce temperature to 170 C / Gas mark 3.
- In a large bowl, combine eggs, pumpkin, remaining brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked pastry case.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Reviews & ratingsAverage global rating:(41)
Reviews in English (36)
by K Wilton
I've never reviewed anything on this site but I have never been as impressed!! Even though the filling didn't firm up as much as I generally like the flavour of this pie was phenominal! Add a little fresh whipped cream and you may want to skip dinner!-08 Oct 2006
I made this pie for our Thanksgiving dinner tonight and it was delicious! The only thing was the pie didn't quite set in the cooking time per the recipe - I left it in an additional 10 minutes and I think it could have used another 10. But, the flavour was wonderful and the praline crust added something special. I'll definitely use this recipe again.-13 Oct 2008
This was terrific. The pecan layer in the pastry is a nice touch. I had no mace, and it didn't seem to lack anything-28 Dec 2001
- 1/2 (14.2-oz.) pkg. refrigerated pie dough
- Cooking spray
- 2/3 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 1 (12-oz.) can fat-free evaporated milk
- 1 (15-oz.) can unsalted pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2.13 ounces all-purpose flour (about 1/2 cup)
- 1/4 cup packed light brown sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 2 tablespoons honey
- Calories 262
- Fat 10g
- Satfat 3g
- Unsatfat 6g
- Protein 5g
- Carbohydrate 39g
- Fiber 2g
- Sodium 187mg
- Calcium 12% DV
- Potassium 7% DV
- Sugars 24g
- Added sugars 19g
- All-purpose flour, for work surface
- Flaky Pie Dough for Pumpkin Pecan-Praline Pie
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup Muscovado light or dark-brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound Pumpkin Puree for Pumpkin Pecan-Praline Pie
- 1 cup heavy cream
On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet refrigerate 30 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights let cool.
Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator let chill 1 hour. Brush curls with remaining beaten egg.
In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin & Praline Pie.
Ready to make this Pumpkin & Praline Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-HOT WATER DOUGH-
2/3 c Lard or shortening, softened
1/2 ts Salt
1/3 c Boiling water
2 1/4 c Flour, divided
1/2 c Sugar
1/2 c Light brown sugar
1 tb Flour
1 tb Bitters, optional
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ea Egg,slightly beaten
2 tb Butter
1 cn Pumpkin puree (29 oz)
1 cn Evaporated milk 12 oz
1/4 c Sweet milk
1 c Water
4 tb Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
1 x Whipped cream or whipped top
TO MAKE HOT WATER DOUGH: Beat lard or shortening and salt in a large
bowl gradually, beat in boiling water. Cool to room temperature,
stirring, occasionally to prevent water and lard from separating.
Beat in 2 cups flour, then form dough into 2 balls. Flatten each
portion into a 6″ disk. Wrap in plastic wrap and chill. (If desired
refrigerate overnight or freeze up to 1 month.) TO MAKE PUMPKIN
FILLING: Mix sugar, light brown sugar, flour, bitters, if desired,
cinnamon, ginger, salt, nutmeg and cloves in a large bowl. Stir in
egg set aside. Melt butter in a large skillet over low heat. Add
pumpkin puree simmer, stirring occasionally, until puree thickens
slightly, about 10 minutes. Gradually, stir hot pumpkin puree into
the sugar mixture. Stir in evaporated milk, sweet milk and 1 cup
water.(If desired, cover and refrigerate overnight.) TO MAKE PRALINE:
Beat butter and brown sugar in a medium bowl. Stir in pecans and set
aside. (If desired,cover and refrigerate overnight.) ASSEMBLE AND
BAKE: Bring chilled dough to room temperature. Working with one disk
at a time, place on a floured surface. Using half of the remaining
1/4 cup flour, roll into a 13″ circle, 1/8″ thick.
Transfer and fit dough into a 9″ deep dish pie pan trim away excess
dough and flute the edges with a fork. Repeat with remaining disk of
dough to make a second pie shell. Prick each pie shell all over its
surface with a fork. Preheat oven to 450 degrees. Freeze pie shells
for 10 minutes. Spread half of the praline mixture over the bottom of
each pie shell. Bake until praline is golden brown and bubbly, about
10 minutes cool slightly. Reduce oven temperature to
Pour half the pumpkin filling into each crust smooth the top of
each with a spatula. Bake until pumpkin filling in each pie pan is
firm and crusts are golden brown, about 1 hour. Cool completely and
Makes 2 – 9″ pies. Top with whipping cream or whipped topping, if
desired. Garnish with whole pecans.
Make pie dough and refrigerate it as directed.
Working between two sheets of floured wax paper, roll out one disk into a 12-inch circle.
Remove the top sheet of wax paper and use the bottom sheet to flip the crust into a 10-inch pie pan. Gently smooth the crust into the pan, without stretching it.
Roll the edge of the dough under so it sits neatly on the edge of the pie dish. Refrigerate.
Roll the second disk of pie dough between the sheets of floured wax paper into an 11-inch circle.
Slide onto a cookie sheet and refrigerate while you make the filling.
Peel and core the pears. Slice into 1/4-inch wide wedges put into a bowl. You should have 6 generous cups. Peel and core the apples.
Cut into 3/4-inch chunks you should have about 3 1/2 cups. Add to the pears. Stir in fresh cranberries.
Heat butter in large deep skillet over medium-high until melted add pears, apples and fresh cranberries.
Cook, stirring, until nicely coated with butter, about 2 minutes.
Cover and cook to soften the fruit, 3 minutes. Add sugar and cornstarch cook and stir until glazed and tender, about 5 minutes.
Remove from heat stir in dried cranberries, orange zest and salt. Spread on a rimmed baking sheet cool to room temperature. While the fruit mixture cools, heat oven to 425 degrees.
Pile the cooled fruit into the prepared bottom crust. Use a very sharp knife to cut the rolled top crust into 18 strips, each about 1/2 inch wide.
Place 9 of those strips over the fruit filling positioning them about 1/2 inch apart.
Arrange the other 9 strips over the strips on the pie in a diagonal pattern. (If you want to make a woven lattice, put one strip of dough over the 9 strips on the pie and weave them by lifting up and folding to weave them together.)
Crimp the edge of the bottom crust and the lattice strips together with your fingers. Use a fork to make a decorative edge all the way around the pie. Use a pastry brush to brush each of the strips and the edge of the pie with cream.
Sprinkle strips and the edge with the coarse sugar.
Place pie on a baking sheet. Bake at 425 degrees, 25 minutes.
Reduce oven temperature to 350 degrees.
Use strips of foil to lightly cover the outer edge of the pie.
Continue baking until the filling is bubbling hot and the crust richly golden, about 40 minutes more.
Cool completely on a wire rack.
Serve at room temperature topped with whipped cream or ice cream.
To rewarm the pie, simply set it in a 350-degree oven for about 15 minutes.
This is a great pie but it is a lot of work. Probably best to make the praline ahead. The crust is easier to work with by using 1.5x crust ingredients. I use a spray bottle when making pie crust. Spray a little water, flip to get dry ingredients on top, spray, repeat. Mix gently with fork when nearly all dry ingredients are just moist. Too dry = cracking when rolling. Too wet = hard, not flaky crust. I usually do not chill pie dough prior to rolling. Freezing the crust in a side-by-side freezer is a challenge. I find the toughest part of this recipe is in keeping the crust from sliding down the side of the pie plate when baking. If this happens, I take it out of the oven and push it back up with a fork. Using a very hot oven (500 degrees) to start seems to help firm up the crust, but temperature must be reduced to avoid burning. Using fresh spices from a co-op or other good source always makes a difference for the filling. A 10 diameter pan seems to work well.
First, let me emphasize I did not make the recipe as written, because making praline just to grind it up seemed a huge effort, especially when I had to make everything else for Thanksgiving dinner. However, this makes a wonderfully dense, silky pumpkin custard. I increased the brown sugar to 3/4 cup, omitted the praline, used 1 tsp nutmeg and 1 tsp vanilla and 1 tablespoon bourbon. It didn't need the cornstarch. I baked it until gently set, i.e., just slightly jiggly in the center. I also used the wonderful vodka piecrust recipe from Cooks Illustrated (vodka does not trigger gluten formation, so you get a malleable crust that's still tender).
I love this pie made it several times. Just cant get the crust right. and going to add more praline this time..
My guests in the Thankgiving dinner loved the addition of hazelnut praline in the pumpkin pie. It brings a new dimension on the otherwise very traditional taste of the pumpkin pie.
Yuck! Probably the worst pumpkin pie I have ever had. The Libby pumpkin pie recipe looks gourmet compared to the flavor of this one.
I was so exhausted cooking Thanksgiving dinner that I cheated on this one. As the recipe suggested, I made the hazelnut pralines and ground up half. I then used a frozen premade pie shell, canned pumpkin, and the recipe on the back of the pumpkin pan, except that I added the praline powder to the mix, and broke up the remaining pralines on top. Everyone seemed to like it alot. The powder give the pie a slightly caramel flavor (our brittle ended up really dark brown, yum!), and the hazelnuts gave it a slightly nutty texture. By the way, making the pralines was so much fun that we are going to put them in tins and give as holiday gifts.
I used my own crust without pre-baking it and it was fine. I found the Praline recipe to be rather tasteless and not like any praline I have ever had. It was also extremely hard and didn't break up very easily. I had my husband take a hammer to it and the chunks were still very large. The pie filling was delicious. If I ever made this pie again, I would find another Praline recipe or use a commercially available praline.
My crust was a bit fragile, but I just added more flour and it baked up just fine. The filling was delicious. although making the praline, the crust, the filling and the whipped topping was alot of work. I did not like the "tang" the vinegar added to the crust despite it being really flaky. The filling tasted great, but I don't think I would go through all the work to make this pie again.
I had the same problem with the crust as everyone else. It didn't stay together. I actually had to press it together and it then it cracked. I would use another recipe for the crust
This recipe sounds great, but the crust didn't work. The sides of it collapsed as I was precooking! I made the filling and used my own pie crust recipe.
I made the praline first, and it was very delicious, however the crust was a disaster. I didn't add all the water/cider vinegar because it already looked moist, and when i went to roll it, the crust was not held together at all. Because of the crust, I didn't made the filling.
Classic pumpkin pie with pecan praline sauce
Given that finishing off the month November without a single slice of pumpkin pie is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis. The 2008 recipe hailed from Cook’s Illustrated, those clever chefs that always push the envelope, this time in the name of the silkiest pumpkin pie they could come up with. It involved canned yams. It required a fine-mesh strainer. Three whole eggs and two yolks. It was lovely, but if you’re someone who actually adores the classic taste of pumpkin pie above all else, it probably didn’t fill the pumpkin pie void in your life.
This, I hope, will. I’m not terribly revolutionary in my go-to pumpkin pie but I also don’t think the Thanksgiving demands it. I’ve said this before, but I don’t think we travel by buses, trains, cars and planes, often during inclement weather and even more brutal traffic because we’re secretly hoping our family ditched the known-and-loved standards — yes, even the green bean casserole with crispy onions — for an edgy new recipe someone found in a fancy food magazine this year.
And so this is a pumpkin pie for those who love the classics there’s no cardamom, no crystallized ginger, five-spice powder or coconut milk, although you’re welcome to doctor it up as you please. I don’t stray terribly far from the back-of-the-can standard, but I nix the canned evaporated milk, add an extra egg to firm it up, make it a touch less sweet, and I’d like to think it’s spiced just right, with no heap of allspice or aggressive level of cloves clanking you in the kisser when you were hoping to mostly taste pumpkin. I keep the CI technique of precooking the pumpkin for a bit on the stove, which reduces moisture and improves texture. My recipe accommodates both home-roasted pumpkin or squash, or the canned stuff. Pumpkin pie doesn’t judge.
But I couldn’t resist one extra flourish, as can happen when you’re looking at Joy Wilson’s decadent recipes. The pumpkin pie in her new book includes a pecan praline topping, perhaps a nod to her new home base, New Orleans, and it’s wonderful. You can pour it over the whole pie, but I think it’s even nicer as a ladled finish on top of a slice. Purists can skip it they’re just leaving more for the rest of us.
Lazy pumpkin pie: Pumpkin Puddings! No crust, but a lovely sweetened sour cream finish. Huzzah!
Choose your own SK adventure: So, I’ve got another pie and a vegetable dish to share before Thanksgiving. Which first? What’s more urgent for you?
A Fall/Winter Holiday Frenzy on Pinterest: The Smitten Kitchen Pinterest page is all decked out for November and December. Need more Pumpkin ideas? Savory or Sweet Thanksgiving ideas? Homemade Food Gifts? Or maybe just All The Cookies? So do we, and we’ve got you covered.
And for the other side of the world:
Six Months Ago: Five Egg Sandwiches
1.5 Years Ago: Japanese Vegetable Pancakes
2.5 Years Ago: Vidalia Onion Soup with Wild Rice
3.5 Years Ago: Rhubarb Streusel Muffins
Classic Pumpkin Pie with Pecan Praline Topping
Topping adapted from Joy The Baker: Homemade Decadence
Yield: 1 standard pie or about 8 servings
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)
- By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)
Heat oven: To 400°F (205°C).
Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.
Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)
Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.
Make pecan praline topping: In a small/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 pan from heat and stir in vanilla and pecans.
Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.
Preheat oven to 450 degrees F. Lightly flour your work surface roll out one disk of dough into a 12- to 13-inch circle. Transfer dough into a 10-inch glass pie plate. Finish edges, then place pie shell in freezer while you prepare the filling.
In a 1-quart saucepan over medium heat, warm together the pumpkin, apple butter, and butter. Remove from heat and transfer to a large mixing bowl. Whisk in the sugars, flour, spices, and salt. In a separate bowl, combine eggs and evaporated milk. Gradually stir the egg mixture into the pumpkin mixture and whisk until thoroughly blended. Pour pumpkin filling into the frozen pie shell and bake 10 minutes. Shield crust with aluminum foil to prevent overbrowning. Reduce heat to 350 degrees F and bake 35 to 40 minutes longer.
To check for doneness, shake the pie gently. If the center is not jiggling, it’s done (do not insert a knife into the pie, which can cause the surface to split). Remove the pie from the oven and allow to cool slightly while you make the praline topping.
Combine corn syrup, brown sugar, butter, and vanilla in a medium saucepan over medium heat, stirring constantly, until the butter melts. Remove from heat and stir in pecans. Pour topping over the surface of the cooked pie. Cool completely before serving.
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