Pecan Praline Pumpkin 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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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)
Pas inclus dans votre livraison
½ cc
Sel*
9 cs
Beurre*
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.
