Pumpkin Praline Pie
This delicious two layer pie is easy to make-- with a tasty, crispy crust. It's a great twist on the traditional pumpkin pie.
Ingredients
Pie Crust
- 1 1/3 c. flour
- 3 TBLSP sugar
- 1/4 tsp. salt
- 7 TBLSP cubed cold butter
- 3 TBLSP water
Pecan Layer
- 1/3 c. chopped pecans
- 1/3 c. packed brown sugar
- 3 TBLSP softened butter
Pumpkin Layer
- 2 c. pumpkin puree
- 3 eggs beaten
- 1/2 c. sugar
- 1/2 c. packed 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
Instructions
- 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.