Pumpkin Praline Pie

Total Time Prep: 25 min. + chilling Bake: 50 min. + cooling
Yield 8 servings
Test Kitchen Approved
Why choose between pumpkin and pecan pies? This pumpkin praline pie blends creamy spiced custard with a sweet, caramelized pecan topping, all in a gingersnap cookie crust. It's the best of two autumn classics combined into one irresistible dessert.

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

Directions

  1. 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. 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. 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.

Nutrition Facts

1 piece: 684 calories, 35g fat (11g saturated fat), 91mg cholesterol, 372mg sodium, 89g carbohydrate (74g sugars, 5g fiber), 10g protein.

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