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The Best Praline Pumpkin Pie Recipe For 2020



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The Best Praline Pumpkin Pie Recipe For 2020

How To Prepare Praline Pumpkin Pie Recipe Homemade Easy

This chocolate pumpkin pie is always a hit with Thanksgiving! Take the pecan pie and pumpkin pie and connect the two for something absolutely delicious!

prep time15 mins
cook time1 hr
total time1 hr 15 mins
servings:8 slices
author:Whitney Wright

INGREDIENTS

1 pie crust recipe
Praline Bottom
1 cup pecans chopped
1/3 cup brown sugar packed
Pumpkin Pie Filling
1 3/4 cup pumpkin puree
14 oz sweetened condensed milk
2 large eggs
2/3 cup brown sugar packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Praline Topping
1 cup pecans finely chopped
3 tablespoons butter melted
1/3 cup brown sugar packed

INSTRUCTIONS

For this recipe, a baked pie crust is needed. You can make my recipe for cake dough (enough dough for 2 single cakes or 1 covered cake). For cooking: pierce the pan with a fork. Put a piece of parchment in the cake. See blog posts for photos if you are confused. Put at least 2 cups of cake weight in the parchment-lined pie crust. Bake at 425 ° F until crust begins to brown after about 15-20 minutes. Remove the weight of the parchment and cake. Let cool before filling.
chocolate candy base
In a small bowl, mix pecans and cane sugar. Sprinkle on the cooked pie crust.
stuffed pumpkin pie
In a large bowl or mixing bowl with a palette, whisk together the pumpkin purée, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg and nails. ‘eyelet. Mix until smooth and completely mixed, about 1-2 minutes.
Pour the pumpkin filling the ground with pralines. The cake will be very complete!
Bake 15 minutes at 425 ° F, reduce heat to 350 ° F and bake another 40 to 50 minutes or until knife inserted in center is clean. To prevent the crust from becoming too dark, you can place the film on it. *
Remove the cake from the oven and let it cool completely.
chocolate tip
In a medium bowl, mix pecans, melted butter and cane sugar. Sprinkle with cooled pumpkin pie.
Fry for 2-3 minutes or until flowing. Remove from the oven and serve as it is (slightly lukewarm) or in the refrigerator.

RECIPE NOTES

I did not cover my film, I think it went perfectly! However, this option is possible if you want to avoid excessive browning.


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