Praline Pumpkin Pecan Pie
"My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia..."
INGREDIENTS
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1 cup crushed gingersnap cookies (about 20 cookies)
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3/4 cup finely chopped pecans
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1/3 cup packed light brown sugar
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1/8 teaspoon salt
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3 tablespoons unsalted butter, melted
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FILLING:
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2 large eggs, lightly beaten
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1 can (15 ounces) pumpkin
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1 can (14 ounces) sweetened condensed milk
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1-1/2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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TOPPING:
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1 cup packed light brown sugar
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1/4 cup heavy whipping cream
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2 tablespoons light corn syrup
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2 tablespoons unsalted butter
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1 tablespoon white vinegar
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1 cup coarsely chopped pecans
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1 tablespoon vanilla extract
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