Description
This Pumpkin Praline Pie combines a spicy pumpkin custard filling with a crunchy gingersnap and pecan crust, topped off with a luscious pecan praline sauce for a perfect holiday dessert. The pie balances warm autumn spices with the rich, buttery praline topping, delivering a delightful mix of textures and flavors in every bite.
Ingredients
Crust:
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 3/4 cup finely chopped pecans
- 1/3 cup packed light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
Filling:
- 2 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Topping:
- 1 cup packed light brown sugar
- 1/4 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 1 cup coarsely chopped pecans
- 1 tablespoon vanilla extract
Instructions
- Prepare the cookie crust: In a large bowl, mix the crushed gingersnap cookies, finely chopped pecans, light brown sugar, and salt. Stir in the melted unsalted butter until combined. Press this mixture firmly onto the bottom and up the sides of a greased 9-inch deep-dish pie plate to form the crust.
- Bake the crust: Preheat your oven to 325°F (163°C). Place the pie crust on the middle rack and bake for 5 to 7 minutes, or until the crust is lightly browned. Remove and allow it to cool on a wire rack.
- Make the custard filling: In a large bowl, beat the lightly beaten eggs with the canned pumpkin, sweetened condensed milk, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well combined and smooth.
- Bake the pie: Pour the pumpkin custard filling into the cooled pie crust. Bake on the middle oven rack at 325°F for 50 to 60 minutes, or until the center is set. Test doneness by inserting a knife or toothpick near the center; it should come out clean or with a few crumbs. Once baked, remove the pie and let it cool on a wire rack for one hour.
- Prepare the pecan topping: In a large heavy saucepan, combine the light brown sugar, heavy whipping cream, light corn syrup, unsalted butter, and white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally. Continue cooking until the temperature reaches 240°F (the firm-ball stage on a candy thermometer).
- Finish the topping and assemble: Remove the saucepan from the heat and stir in the coarsely chopped pecans and vanilla extract. Immediately pour the praline topping evenly over the cooled pumpkin pie, spreading it with a spatula. Refrigerate the pie to set the topping before serving.
Notes
- Use a candy thermometer for accurate praline topping temperature to ensure proper texture.
- Allow pie to cool completely before adding praline topping to prevent it from melting.
- Store leftover pie refrigerated and consume within 3-4 days for best freshness.
- For a crunchier crust, toast the pecans before mixing them into the crust.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
