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Praline Pumpkin Pie

Ingredients
  Caramel syrup 3⁄4 Cup (12 tbs), divided (smurckers)
  Pie crust 1 (graham cracker pie crust)
For the filling:
  Pumpkins puree 15 Ounce (Libby’s)
  Brown sugar 1⁄4 Cup (4 tbs)
  White sugar 1⁄4 Cup (4 tbs)
  Cinnamon powder 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Pure vanilla extract 1 Tablespoon
For the custard
  Vanilla pudding mix 6 4⁄5 Ounce (Jello O)
  Whole milk 2 Cup (32 tbs)
  Whipped cream 3 Cup (48 tbs), divided
For the candied sugar
  Pecan 1⁄2 Cup (8 tbs)
  Whipped cream 1 1⁄2 Cup (24 tbs)
Directions

MAKING
1. Pour ½ cup of caramel syrup into the prepared graham cracker pie crust, spread it evenly.
2. In a large bowl combine the pumpkin puree, brown and white sugar, cinnamon powder, ground nutmeg, ground cloves and vanilla extract, mix all the ingredients with a whisk and keep it aside.
3. In another bowl combine the vanilla pudding mix along with whole milk, whipped cream and whisk everything.
4. Add the custard to the pumpkin mixture, whisk everything well.
5. In a pan combine pecans and some sugar, toast it for 2-3 minutes and candied pecans are ready.
6. Pour the filling in the pie pan followed by the whipped cream, spread it evenly and finally drizzle the remaining caramel syrup.
7. Sprinkle some candied pecans and keep it in the refrigerator for 2-3 hours.

SERVING
8. Serve the praline pumpkin pie after a hearty meal.

Things You Will Need
pie tin

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
180 Minutes
Servings: 
6

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