Pumpkin Praline Pie

Recipe

Dessert
Pumpkin Praline Pie

Primary Media

Slice of pecan pie with whipped topping

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Recipe Data

8
Servings
1hr
Prep
2hr
Total

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    Description

    For the pumpkin pie lovers that refuse to settle for ordinary.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Crust
    1 c.Hy-Vee all-purpose flour
    2 tsp.Hy-Vee granulated sugar
    ½ tsp.Hy-Vee salt
    c.Hy-Vee shortening
    3 tbsp.ice water, plus additional tbsp. if needed
    Dried beans, for pastry
    Filling
    3Hy-Vee large eggs, lightly beaten
    1(15 oz) can Hy-Vee pumpkin puree
    1(12 oz) can Hy-Vee evaporated milk
    1 c.Hy-Vee granulated sugar
    1 tsp.Hy-Vee vanilla extract
    ½ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee ground ginger
    ½ tsp.Hy-Vee ground nutmeg
    ¼ tsp.Hy-Vee ground Saigon cinnamon
    ¼ tsp.Hy-Vee ground cloves
    Praline Topping
    1 ¼ c.Hy-Vee chopped pecans
    ¾ c.Hy-Vee brown sugar, packed
    ¼ c.Hy-Vee unsalted butter
    2 tbsp.Hy-Vee heavy whipping cream
    ¼ tsp.Hy-Vee ground Saigon cinnamon
    Optional Toppings
    Whipped cream, optional
    Cinnamon, for garnish

    Things To Grab

    • 2 large bowls
    • Pastry blender
    • Rolling pin
    • 9-inch pie plate
    • Aluminum foil
    • Broiler
    • Wire cooling rack

    Directions

    1. For crust, in a large bowl, stir together flour, granulated sugar and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together.

    2. On a lightly floured surface, roll into a circle, about 12 inches in diameter. Ease into a 9-inch pie plate. Trim even with pan rim. Freeze for 15 minutes.
    3. Meanwhile, preheat oven to 400 degrees.
    4. For filling, in a medium bowl combine eggs, pumpkin, evaporated milk, granulated sugar, vanilla, salt, ginger, nutmeg, cinnamon and cloves; set aside.
    5. Remove pastry from freezer. Line with foil and fill half full of dry beans.
    6. Bake for 15 minutes. Remove from oven. Reduce heat to 375 degrees. Remove foil and dry beans; prick bottom and sides. Bake for 5 minutes more. Remove from oven.

    7. Reduce oven temperature to 350 degrees. Pour filling into prebaked pie shell.
    8. Bake for 60 to 65 minutes or until knife inserted in center comes out clean. Cool on a wire rack for at least 1 hour before adding praline topping.
    9. Preheat broiler.
    10. For praline topping, a medium saucepan combine pecans, brown sugar, butter, cream and cinnamon. Cook and stir over medium heat until sugar dissolves. Spread on top of pie.
    11. Place pie under broiler 6 to 8 inches from the heat. Broil for 1 to 2 minutes or until topping is and bubbly. Cool on a wire rack at least 10 minutes. Serve pie topped with whipped cream. If desired, sprinkle with additional cinnamon.

    Nutrition facts

    Servings

    610 Calories per serving
    1 slice

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 95mg
    • Sodium: 430mg
    • Total Carbohydrates: 75g
    • Protein: 13g

    Daily Values

    0%
    Vitamin A 140%
    0%
    Vitamin C 2%
    0%
    Iron 15%
    0%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016.