Autumn Pecan Praline Pie
with Pumpkin
Nothing screams fall like pumpkin pie, but this time we've jazzed up the classic with a buttery pecan praline topper that's sure to delight your taste buds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
56 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
5.5 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard, Crustaceans, Fish)
1 unit(s)
Pumpkin Pie Filling
(Contains: Wheat May contain traces of: Gluten)
4 g
Warming Spice Blend
(May contain traces of: Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Wheat)
56 mL
Cream
(Contains: Milk)
1 cup
Brown Sugar
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Crustaceans, Fish, Wheat)
Not included in your delivery
½ tsp
Salt*
9 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Melt 7 tbsp butter in a small microwavable bowl or in a small pan over low heat. (NOTE: Save softened butter for step 2.)
- Meanwhile, whisk together large package of flour, 1/4 cup packed brown sugar, 1/4 tsp pumpkin pie spice mix and 1/4 tsp salt in a large bowl.
- Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.
- Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1 inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)
- Place pie dish on a large, unlined baking sheet.
- Whisk together remaining small package of flour, 1/4 cup packed brown sugar, pecans and 1/8 tsp salt in a medium bowl.
- Add 2 tbsp softened butter. Using your fingertips, mix dry ingredients with butter until pea-sized clumps form. Set aside. (NOTE: This is your pecan praline.)
- Add 2 cups pumpkin pie filling, 1/4 cup brown sugar, heavy cream, eggs and remaining pumpkin pie spice mix to a large bowl, then whisk to combine. (NOTE: Add any leftover pumpkin purée to a ziplock bag and use for a future creation!)
- Spread pumpkin mixture into the bottom of crust, then sprinkle pecan praline over top.
- Bake in the middle of the oven for 15 min, then reduce oven temperature to 350ºF and continue to bake until filling is set and a toothpick inserted into the middle comes out clean, 50-65 min. (NOTE: Baking time will depend on the type of pan used. It may take longer in glass or ceramic.)
- Remove pie from the oven and transfer to a wire rack to cool completely before transferring to the fridge until thoroughly chilled, 3-4 hrs.
- Cut pecan pumpkin praline pie into pieces using a clean, dry knife and divide between plates.
