Description
A delightful dessert combining traditional pumpkin pie with a rich praline topping, perfect for autumn gatherings.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup corn syrup
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Add the ground cinnamon, ground ginger, ground nutmeg, and salt to the pumpkin mixture, stirring until thoroughly combined.
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
- In a separate bowl, mix the chopped pecans with corn syrup until well-coated, then spread this mixture evenly over the pumpkin filling.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the pie is set and a knife inserted in the center comes out clean.
- Allow the pie to cool for at least 10 minutes before serving to let the filling firm up.
Notes
For a unique twist, try toasting slices and drizzling them with honey before serving. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg