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Honeyed Pumpkin Pie With Broiled Praline Topping

chef.jackson's picture
Ingredients
  Refrigerated pie crust 15 Ounce, softened (1 Box)
  Pumpkin 15 Ounce (1 Can)
For filling
  Canned pumpkin 15 Ounce (1 Can, Do Not Use Pumpkin Mix)
  Honey 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Eggs 4
  Evaporated milk 3⁄4 Cup (12 tbs)
For topping
  Pecans 1⁄3 Cup (5.33 tbs), chopped
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
Directions

GETTING READY
1) Heat oven to 375°F.
2) Place pie crust in 10-inch deep dish pie pan for One-Crust Filled Pie—except roll crust into 13-inch round before placing in pan.

MAKING
3) In a large bowl, combine pumpkin, honey, salt, nutmeg and allspice.
4) Add eggs and beat well.
5) Slowly add milk and with electric beater on low speed blend well.
6) pour the mixture into crust-lined pan.
7) Bake the pie in heated oven for 45-55 minutes until edge is set.
8) Keep pie on cooling rack to get cool completely.
9) In small bowl, combine all topping ingredeints and sprinkle over cooled pie.
10) Set oven to broil control and broil the pie 4-6 inches from heat for 2-3 minutes or until topping bubbles.
11) Store pie in fridge until served.

SERVING
12) Serve the cooled pie as dessert.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes
Servings: 
8

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