I made an easy pecan pie. I want to share it with you in time…
It’s always nice when a friend thinks of you. In this particular case, a friend brought me some pumpkin puree recently. I used some of it to make this delicious Pumpkin Praline Pie. Have you ever tasted one? It is easy to make– only a little different from traditional pumpkin pie. It has an extra layer between the crust and the pumpkin. I think you will like it!
(*This post may contain affiliate links. By purchasing anything from these links, I may receive a small commission at no extra cost to you. More information is available on my Disclosure page.)
You can use a regular pie crust for this pie, but I used a different crust this time– and it tasted great!
I’d love to hear if you make this pie!
Here’s the Recipe!
This delicious two layer pie is easy to make-- with a tasty, crispy crust. It's a great twist on the traditional pumpkin pie.
- 1 1/3 c. flour
- 3 TBLSP sugar
- 1/4 tsp. salt
- 7 TBLSP cubed cold butter
- 3 TBLSP water
- 1/3 c. chopped pecans
- 1/3 c. packed brown sugar
- 3 TBLSP softened butter
- 2 c. pumpkin puree
- 3 eggs, beaten
- 1/2 c. sugar
- 1/2 c. backed brown sugar
- 2 TBLSP flour
- 3/4 tsp cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1 1/2 c half and half cream (I used real whipped cream already whipped for a substitute)
To make pie crust:
Mix flour, sugar, and salt. Then cut in butter and mix until crumbly. Gradually add water and form into ball, then roll out or press into a pie plate. Put fork marks into the sides of pie crust.
To make pecan layer:
Mix pecans, sugar, and butter. Press into the bottom of the pie crust. Bake at 450 degrees for 10 min. Cool for 5 min. on wire rack.
For pumpkin layer: Combine all ingredients except pumpkin and cream. Then gradually stir in pumpkin, and gradually add cream. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center is clean. Cool on wire rack. Garnish with halved pecans.