Praline Pumpkin Pie Ii Recipes
PRALINE PUMPKIN PIE
Two favorite pies become one in this streusel-topped delight.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 8
Number Of Ingredients 16
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
- Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 45 g, Cholesterol 65 mg, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg
PRALINE PUMPKIN PIE
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5
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Calories 322 per serving
- Add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
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