Sunday, November 23, 2008

Praline Pumpkin Pie

This recipe for Praline Pumpkin pie probably predates my birth. My mom has been making it for as long as I can remember, and easily from before then. My mother’s copy of the recipe resides on the torn out page of the magazine she originally got the recipe from, she thinks it was Food and Wine. The recipe is by far my favorite for pumpkin pie. The pumpkin filling is nicely spiced, but not overly sweet. This is contrasted by the buttery praline at the bottom of the pie. In addition the smoothness of the pie combines wonderful with the mild crunch of the pecans and praline. I just can’t imagine a pumpkin pie that’s better.

As far as crusts go, the original recipe comes with a recipe for a hot water crust, which we don’t use. I actually bought my pie crusts this time (horror of horrors) because I just didn’t feel like I had the time to make them (I am preparing for finals after all). A regular pie crust should do though, or, my mother has had success using this unusual pie crust made with Vodka.  

Praline Pumpkin Pie

Makes 2 nine inch pieswe

Pie Filling:

½ cup sugar 
½ cup light brown sugar 
1 T flour 
1 T Bitters (optional, but we always use it) 
1 t ground cinnamon 
½ t ground ginger 
½ t salt 
¼ t nutmeg 
½ t cloves 
1 egg, lightly beaten 
2 T butter 
1 29 oz. can pumpkin puree 
1 12 oz. can evaporated milk 
¼ cup milk 
1 cup water1. In a bowl whisk together the first 9 ingredients (sugar through cloves), whisk in the egg and set aside.

2. Melt the butter in a large skillet over low heat. Add the pumpkin puree and cook for 10 minutes, stirring occasionally.

3. Add the pumpkin puree to the sugar mixture. Gradually stir in the evaporated milk, followed by the milk, and then the water. At first it may seem like they won’t come together, just keep stirring. Set the mixture aside.



4 T unsalted butter, softened 
2/3 cups light brown sugar 
2/3 cups pecans, coarsely chopped

1. Cream together the butter and the sugar until light and fluffy. Stir in the pecans.



2 9 inch pie crusts 
Praline mixture 
Pumpkin filling

1. Use a fork to poke holes all over the pie crusts. Freeze them for ten minutes.

2. Divide the praline mixture in half, and spread half in the bottom of each pie. Make sure to cover the whole bottom of the pie. Bake the pies in the 450 degree oven for 10 minutes. Remove the pies

3. Turn the oven temperature down to 400 degrees. Let the pies cool for a few minutes. Divide the pumpkin filling between the two pies (you may have a little extra filling). Smooth the surface of the pies with a spatula. Bake the filled pies for 50 minutes to an hour, or until the center is firm and the crust is golden. Let cool completely before serving


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