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Praline Pumpkin Pie II

Praline Pumpkin Pie II

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
MFDay

MFDay

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

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Nutrition

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  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  2. In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  3. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
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Reviews

K Wilton
29

K Wilton

10/8/2006

I've never reviewed anything on this site but I have never been as impressed!! Even though the filling didn't firm up as much as I generally like the flavour of this pie was phenominal! Add a little fresh whipped cream and you may want to skip dinner!

Joseyrose55
26

Joseyrose55

10/13/2008

I made this pie for our Thanksgiving dinner tonight and it was delicious! The only thing was the pie didn't quite set in the cooking time per the recipe - I left it in an additional 10 minutes and I think it could have used another 10. But, the flavour was wonderful and the praline crust added something special. I'll definitely use this recipe again.

LEANNET3
23

LEANNET3

10/14/2003

This was terrific. The pecan layer in the pastry is a nice touch. I had no mace, and it didn't seem to lack anything

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