Praline Pumpkin Pecan Pie
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 doesnt even feel the need to bake her own pumpkin pie!
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 doesnt even feel the need to bake her own pumpkin pie!
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 large eggs lightly beaten
- 1/8 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons light corn syrup
- filling:
- topping:
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 1 cup packed light brown sugar
- 1/4 cup heavy whipping cream
- 1-1/2 teaspoons ground cinnamon
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup packed light brown sugar
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 3/4 cup finely chopped pecans
- 3 tablespoons unsalted butter melted
- 1 can (15 ounces) pumpkin
- 1 cup coarsely chopped pecans
- Carbohydrate 23.5939298954143 g
- Cholesterol 129.96875 mg
- Fat 28.368457051284 g
- Fiber 3.05291152157845 g
- Protein 6.28238084136667 g
- Saturated Fat 7.71780421474391 g
- Serving Size 1 1 servings. (140g)
- Sodium 58.5295288507969 mg
- Sugar 20.5410183738359 g
- Trans Fat 1.8313679887832 g
- Calories 364 calories
Step-by-step
- Preheat oven to 325degrees.
- 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 240degrees (firm-ball stage), stirring occasionally.
- Remove from heat; stir in pecans and vanilla.
- Pour over pie immediately.
- Refrigerate at least 4 hours or overnight.
Bakers frequently fail to account for the excess moisture present in canned pumpkin purée, resulting in a watery custard that separates during baking. Whisking the eggs thoroughly into the condensed milk and pumpkin base creates an emulsion that traps free water, ensuring a uniform set within fifty to sixty minutes at 325 degrees.
Managing Sugar Stages
Boiling the brown sugar, cream, corn syrup, butter, and vinegar requires reaching exactly 240 degrees on a candy thermometer to hit the firm-ball stage. Undercooking this praline mixture yields a runny syrup that dissolves the crust, while overcooking past the soft-crack stage produces a hard, unyielding candy cap. Pouring the finished topping over the cooled pie immediately prevents premature crystallization in the saucepan.
- Chill the assembled pie for at least four hours to allow the dairy proteins to fully firm up.
- Cool the baked gingersnap and pecan crust entirely on a wire rack before adding liquid filling.
