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Praline Pumpkin Pie (The Classic)

by

Total Time: 30

Yield: 8 servings

My good friend Emilio of Bristol, Rhode Island, created this pumpkin pie recipe, and I make it every year. The apple butter and spices add a refreshing tang to the filling, and the optional Praline Topping gives it a buttery-sweet finish.

Ingredients:

  • 1/2 recipe Tender Flaky Piecrust
  • 1 15-ounce can solid-pack pumpkin (or 2 cups fresh pumpkin puree)
  • 1/4 cup apple butter (optional)*
  • 1 tablespoon unsalted butter
  • 3/4 cup light-brown sugar, firmly packed
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs, slightly beaten
  • 1 12-ounce can evaporated milk

Instructions:

Preheat oven to 450 degrees F. Lightly flour your work surface; roll out one disk of dough into a 12- to 13-inch circle. Transfer dough into a 10-inch glass pie plate. Finish edges, then place pie shell in freezer while you prepare the filling.

In a 1-quart saucepan over medium heat, warm together the pumpkin, apple butter, and butter. Remove from heat and transfer to a large mixing bowl. Whisk in the sugars, flour, spices, and salt. In a separate bowl, combine eggs and evaporated milk. Gradually stir the egg mixture into the pumpkin mixture and whisk until thoroughly blended. Pour pumpkin filling into the frozen pie shell and bake 10 minutes. Shield crust with aluminum foil to prevent overbrowning. Reduce heat to 350 degrees F and bake 35 to 40 minutes longer.

To check for doneness, shake the pie gently. If the center is not jiggling, it’s done (do not insert a knife into the pie, which can cause the surface to split). Remove the pie from the oven and allow to cool slightly while you make the praline topping.

Combine corn syrup, brown sugar, butter, and vanilla in a medium saucepan over medium heat, stirring constantly, until the butter melts. Remove from heat and stir in pecans. Pour topping over the surface of the cooked pie. Cool completely before serving.

Praline Topping (optional)

Ingredients:

  • 1/4 cup dark corn syrup
  • 1/4 cup light-brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 2/3 cup chopped pecans (or other nuts of your choice)

Instructions:

Updated Monday, October 20th, 2003
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6 Responses to Praline Pumpkin Pie (The Classic)

  1. betsy sargent November 14, 2003 at 6:07 am #

    Excellent. Might not make the pie often but love the praline topping. I took it to work and received positive comments!

  2. Marion Leonard November 15, 2003 at 11:52 am #

    This is a delicious pie. I made it for company and everyone loved it. I just made it for our church fair and it was sold as soon as I put it on the table.

  3. Caroline Barstow December 2, 2003 at 12:10 pm #

    This was very easy to make and, more importantly, most delicious to
    eat! I added some brandy (a traditional addition) to the pumpkin mixture which definitely did not take away from the flavor. This recipe now is my #1 pumpkin pie recipe, without a doubt. Thank you!

  4. rhoda rader November 17, 2005 at 8:48 pm #

    This is absolutely wonderful! It is very special, not the ordinary pumpkin pie. I will never use another recipe for pumpkin pie.

  5. Julie Johnson December 23, 2005 at 2:28 pm #

    This pie is such an easy way to make a holiday dinner hit! I’ve made it with fresh pumpkin, canned pumpkin, homemade crust, store-bought crust, and it always comes out perfectly. Now, when I muse about bringing “pie” to a gathering, I get a chorus of “You mean that PUMPKIN pie?! Yeah!!”

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