Name: Praline Pumpkin Pecan Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Praline Pumpkin Pecan Pie

1. 1 cup crushed gingersnap cookies (about 20 cookies) -

2. 3/4 cup finely chopped pecans -

3. 1/3 cup packed light brown sugar -

4. 1/8 teaspoon salt -

5. 3 tablespoons unsalted butter, melted -

6. Filling: -

7. 2 large eggs, lightly beaten -

8. 1 can (15 ounces) pumpkin -

9. 1 can (14 ounces) sweetened condensed milk -

10. 1-1/2 teaspoons ground cinnamon -

11. 1/2 teaspoon ground ginger -

12. 1/2 teaspoon ground nutmeg -

13. 1/2 teaspoon salt -

14. Topping: -

15. 1 cup packed light brown sugar -

16. 1/4 cup heavy whipping cream -

17. 2 tablespoons light corn syrup -

18. 2 tablespoons unsalted butter -

19. 1 tablespoon white vinegar -

20. 1 cup coarsely chopped pecans -

21. 1 tablespoon vanilla extract -

How to cook deliciously - Praline Pumpkin Pecan Pie

1. Stage

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.

2. Stage

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.

3. Stage

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.