Praline Pumpkin Pie
Author: Nikki
Ingredients
  • ½ (15 oz.) package refrigerated pie crust
Praline Bottom
  • ⅔ cup chopped pecans
  • ⅓ cup brown sugar
Pumpkin Filling
  • 1¾ cup canned pumpin puree
  • 1¾ cup sweetened condensed milk
  • 2 eggs
  • ⅔ cups brown sugar
  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
Praline Top
  • ⅔ cup chopped pecans
  • 3 Tablespoons melted butter
  • ⅓ cup brown sugar
Instructions
  1. Place crust in an 9 inch pie pan.
Praline bottom
  1. Combine pecans and brown sugar in a small bowl. Evenly distribute on top of the unbaked pie crust.
Pumpkin Filling
  1. Mix all pumpkin filling ingredients together in a medium bowl until smooth and well combined.
  2. Pour over the top of Praline bottom.
  3. Bake at 425 degrees F for 15 minutes.
  4. Reduce heat to 350 degrees F. Bake for an additional 50 minutes or until knife comes out clean.
  5. Let pie cool completely
Praline topping
  1. Combine pecans, melted butter and brown sugar in a small bowl. Sprinkle over cooled pie.
  2. Broil on high 2-3 minutes until bubbly.
Notes
Adapted from Food.com
Recipe by Chef in Training at https://www.chef-in-training.com/praline-pumpkin-pie/