Real Recipes From Real Home Cooks ®
Pecan Praline Pumpkin Pie | Sally's Baking Addiction
"This freezer-friendly pecan praline pumpkin pie combines my flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping...."
INGREDIENTS
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1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
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egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
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one 15oz can (about 2 cups; 450g) pumpkin puree*
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2 large eggs
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1 cup (200g) packed light or dark brown sugar
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1 Tablespoon (8g) cornstarch
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1/2 teaspoon salt
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1 and 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger*
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1/4 teaspoon ground nutmeg*
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1/8 teaspoon ground cloves*
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1/8 teaspoon fresh ground black pepper
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1/2 cup (120ml) heavy cream*
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1/2 cup (120ml) whole milk*
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1 cup (130g) finely chopped pecans
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1/2 cup (100g) packed light or dark brown sugar
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2 Tablespoons (30g) honey*
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for garnish: sea salt and whipped cream
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