Praline
Pumpkin Pecan Pie Recipe
Ingredients
:
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
How
To Make Praline Pumpkin Pecan Pie :
Preheat
oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and
salt; stir in butter. Press onto bottom and up sides of a greased 9-in.
deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire
rack.
For
filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into
crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a
wire rack 1 hour.
For
topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup,
butter and vinegar. Bring to a boil over medium heat. Cook and stir until a
candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove
from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate
at least 4 hours or overnight.
