Pecan Praline Pumpkin Pie
with Pumpkin- Oeuf
- Pacanes
- Blé
- Lait
- Oeuf
- Lait
- Noix
- Sésame
- Arachides
- Soya
- Sulfites
- Gluten
- Moutarde
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Blé
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!
Ingrédients
2 pièce(s)
Œuf
(Contient : Oeuf)
56 g
Pacanes
(Contient : Pacanes Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde)
5.5 cs
Farine tout usage
(Contient : Blé Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde, Crustacés, Poisson)
1 pièce(s)
Garniture pour tarte à la citrouille
(Contient : Blé Peut contenir : Gluten)
4 g
Mélange d'épices réchauffantes
(Peut contenir : Lait, Noix, Sésame, Arachides, Soya, Sulfites, Moutarde, Blé)
56 ml
Crème
(Contient : Lait)
1 tasse(s)
Cassonade
(Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Moutarde, Crustacés, Poisson, Blé)
Non inclus dans la livraison
½ cc
Sel*
9 cs
Beurre*
Valeurs nutritionnelles
Ustensiles
Instructions
- 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.
