Pumpkin Pie with Praline Edge

mary Armstrong

By
@emit1961

"This is the BEST PUMPKIN PIE I HAVE EVER EATEN!!"
Numerous people have stated this to me after they have eaten my pumpkin pie. I believe it is the praline streusel that makes the difference.

PECANS are a MUST for the praline edge.


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Comments:

Serves:

6-8

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Over the years, I've tasted my way through a few pumpkin pie recipes. It's one of my favorite Thanksgiving desserts. Let me tell you, this is some really good pumpkin pie. The crunch of the praline is what puts this over the edge. My, oh my, it's good!

Ingredients

1-PREPARED DEEP DISH UNBAKED PIE CRUST

PUMPKIN FILLING

1 can(s)
pumpkin (2 cups)
2
eggs
1/2 c
sugar
1/2 c
brown sugar, firmly packed
1 tsp
salt
1 can(s)
evaporated milk, 12 ounces
1 tsp
cinnamon
1/4 tsp
cloves
1/8 tsp
nutmeg
1/4 tsp
ginger

PRALINE EDGE STREUSEL

1 1/2 Tbsp
butter
1/3 c
brown sugar, firmly packed
1/3 c
chopped pecans

Directions Step-By-Step

1
Mix all pie filling ingredients together in a large bowl. Pour into prepared crust.
2
Bake at 425 degrees for 15 minutes.

Reduce heat to 375 degrees and bake for 20 minutes.
3
Prepare praline streusel. Spoon around the edge closest to the crust about a
1 1/2 inch border/edge. Bake another 10 minutes or until a knife inserted into the center of the pie comes out clean.

Cool. Serve with a dollop of whipped cream!

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American