Pumpkin Pie With Praline Glaze Recipes

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PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups half-and-half cream
Additional chopped pecans, optional

Steps:

  • In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PRALINE PUMPKIN PIE II



Praline Pumpkin Pie II image

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

Provided by MFDay

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
⅓ cup ground pecans
⅓ cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
⅔ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 cup light cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  • In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g

PRALINE PUMPKIN PIE I



Praline Pumpkin Pie I image

This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.

Provided by Loye Schulthess

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 13

4 tablespoons butter
⅓ cup packed brown sugar
½ cup chopped pecans
1 (9 inch) pie crust, baked
⅔ (3 ounce) package egg custard mix
⅓ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅔ cup evaporated milk
⅔ cup milk
1 (15 ounce) can pumpkin puree

Steps:

  • Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
  • Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
  • Pour pumpkin custard filling into pie shell, and chill until firm.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g

PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

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

1/3 cup pecans, finely chopped
1/3 cup brown sugar, packed
3 tablespoons butter, softened
1 (10 inch) unbaked pastry shells
3 eggs, lightly beaten
1/2 cup brown sugar, packed
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (16 ounce) can pumpkin
1 1/2 cups half-and-half cream
additional chopped pecans (optional)

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

PRALINE PUMPKIN PECAN PIE



Praline Pumpkin Pecan Pie image

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 21

1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 tablespoon white vinegar
1 cup coarsely chopped pecans
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.

PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker™ Super Moist™ yellow cake mix or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
  • Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  • To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 23 g, TransFat 1/2 g

PUMPKIN PRALINE PIE



Pumpkin Praline Pie image

Give traditional pumpkin pie and upgrade with our recipe for Pumpkin Praline Pie! Buttery, brown-sugary pecans lend their unmistakable flavor to this delicious Praline Pumpkin Pie that makes a beautiful centerpiece for any Thanksgiving dessert buffet.

Provided by My Food and Family

Categories     Thanksgiving Pumpkin Desserts

Time 4h20m

Yield 10 servings

Number Of Ingredients 9

1/3 cup butter or margarine
1/2 cup chopped pecans
1/3 cup packed brown sugar
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/4 tsp. pumpkin pie spice
1 cup cold milk
1 can (16 oz.) pumpkin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Melt butter in small saucepan on medium heat. Add nuts and sugar; mix well. Bring to boil. Cook 30 sec., stirring constantly. Spread onto bottom of crust. Cool.
  • Beat pudding mixes, spice, milk and pumpkin in large bowl with whisk 2 min. Gently stir in 1-1/2 cups COOL WHIP. Spread over nut layer.
  • Refrigerate 4 hours or until set. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PRALINE PUMPKIN PIE (PAULA DEEN)



Praline Pumpkin Pie (Paula Deen) image

If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).

Provided by SharleneW

Categories     Pie

Time 1h

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons butter, softened
1 (9 inch) unbaked pie shells
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400°F.
  • Blend pecans with 1/3 cup brown sugar and softened butter.
  • Press gently with back of a spoon into bottom of unbaked pie shell.
  • Blend all remaining ingredients except egg whites and granulated sugar.
  • Pour into pie shell.
  • Bake for about 50 minutes.
  • Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  • Return to 425°F oven just to brown meringue.
  • Chill and serve cold.

Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7

PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

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

1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon

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



Praline-Pumpkin Pie image

Provided by Marian Burros

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 12

1/3 cup praline paste (available at fancy food shops)
1 1/3 cups sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon ground clove
2 teaspoons kosher salt
3 eggs
1 29-ounce can pumpkin puree
1 cup whole milk (do not use low-fat)
1 cup heavy cream
2 unbaked 9-inch pie shells

Steps:

  • Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
  • Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
  • Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 26 grams, TransFat 0 grams

PUMPKIN PECAN-PRALINE PIE



Pumpkin Pecan-Praline Pie image

This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes One 9-Inch Pie

Number Of Ingredients 13

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
Pecan-Praline

Steps:

  • 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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From smittenkitchen.com


PRALINE PUMPKIN PIE - RECIPE | COOKS.COM
2015-07-22 Combine and spoon evenly over pumpkin mixture. Bake 15 minutes at 450 degrees. Reduce heat to 350 degrees. Bake 45 to 50 minutes, or until knife comes out clean.
From cooks.com


PRALINE GLAZED PUMPKIN POUND CAKE > CALL ME PMC
2015-11-04 Remove from heat. Heat butter, brown sugar, granulated sugar, vanilla, and milk in a sauce pan on medium heat. Stir constantly. When mixture reaches a boil, boil 1 minute exactly. Stir constantly. Remove from heat and stir in confectioners sugar to thicken. Stir in pecans. Pour over slightly cooled cake.
From callmepmc.com


PRALINE PUMPKIN PIE — (MAKE AHEAD PUMPKIN PIE RECIPE) SALT
2019-11-01 Make the Pumpkin Pie filling. In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes. Pour the pumpkin filling overtop of the praline bottom.
From saltandbaker.com


HOW TO MAKE THE BEST PRALINE PUMPKIN UPSIDE DOWN CAKE
2021-11-05 Make the Upside Down Pumpkin Cake. Preheat the oven to 350°F. First, melt the butter in the microwave, then pour it into the bowl of a stand mixer, fitted with the batter attachment. (You can also do this in a large bowl with a hand mixer or a whisk.) Measure in the pumpkin mixture and the sugar.
From thespeckledpalate.com


PUMPKIN PRALINE PIE - RECIPE - FINECOOKING
Add the eggs, cream, and vanilla extract; whisk until just blended. When the praline has hardened but is still warm, pour the filling into the crust. Bake until the edge of the filling looks slightly dry and the center jiggles slightly when the pan is nudged, 45 to 50 minutes. Cool on a rack. Refrigerate overnight.
From finecooking.com


EASY PECAN PRALINE SAUCE - THERESCIPES.INFO
See also : Easy Praline Recipe With Condensed Milk , Easy Pecan Praline Topping Recipe 99. Visit site . Pecan Praline Cookies new www.yummly.com. egg white, brown sugar, vanilla, pecans See more result ›› See also : New Orleans Creamy Praline Recipe , 97. Visit site . Top Results For Easy Pecan Praline Sauce Updated 1 hour ago. www.yummly.com. Pecan Praline Cake. …
From therecipes.info


PRALINE PUMPKIN PIE RECIPE - HOW TO MAKE PRALINE PUMPKIN PIE
2014-11-11 Remove pie crust from the refrigerator and place the pan on a baking sheet. Pour filling into the crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 ...
From delish.com


GLAZED PUMPKIN PRALINE MINI CAKES - SOUTHERN MADE SIMPLE
2015-11-09 In a large bowl, combine flour, baking powder & soda, cinnamon, pumpkin pie spice and salt; In another bowl, cream butter, sugar and brown sugar together; Blend egg, vanilla and pumpkin into butter/sugar mixture; Mix flour mixture into the butter/sugar mixture ; On a greased cookie sheet, drop a tablespoonfuls of the batter spaced roughly 1-2 inches apart; …
From southernmadesimple.com


PUMPKIN PIE WITH TOASTED PECAN PRALINE TOPPING
2020-11-14 Instructions. Preheat oven to 425-degrees F, and prepare pie crust for filling. In a large bowl whisk the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together until combined well. Add brown sugar, and pumpkin, and whisk together. Gradually stir in evaporated milk until blended.
From shewearsmanyhats.com


MAPLE PUMPKIN CHEESECAKE W/MAPLE PRALINE PECAN GLAZE | RECIPE …
Aug 15, 2021 - Maple Pumpkin Cheesecake w/Maple Praline Pecan Sauce. Creamy pumpkin cheesecake with a hint of maple smothered in buttery maple praline pecan sauce! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


PRALINE PUMPKIN PIE RECIPE - STL COOKS
Instructions. In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pie shell. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
From stlcooks.com


PUMPKIN PECAN PIE - AVERIE COOKS
2021-11-12 Make sure not to confuse pumpkin puree with pumpkin pie filling. You want pumpkin puree for this pumpkin pie recipe. The reason being is that pumpkin pie filling already has sugar, spices, and more added. It will not work for this recipe so make sure you select the correct one. I always use Libby’s 100% Pure Pumpkin Puree. It’s been around ...
From averiecooks.com


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Top Asked Questions

How do you make a praline pumpkin pie?
To make this Praline Pumpkin Pie structurally sound and not too sweet, we can’t just pop one pie on top of the other. A traditional pumpkin pie isn’t sturdy enough to support an additional topping, so first we whisk pumpkin, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a medium saucepan then cook for 4 minutes.
How do you make pumpkin pie crust?
Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust.
How to make pumpkin bread with glaze?
Combine the dry ingredients with wet and pour into loaf pans coated with cooking spray. Bake for about a hour, cool, then cover with glaze. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract. Then simply pour over the top of the cooled pumpkin bread.
What are the ingredients in a pumpkin pie mix?
Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk together in a large bowl until completely combined and smooth. If desired, you can use an electric mixer for this step.

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