Zutaten für Praline Pumpkin Custard Pie
- Pastry Crust
- 1/2 cup pecans, roughly chopped
- Brown Sugar
- 1/4 cup (1/2 stick) unsalted butter
- 2 large eggs
- Canned Pumpkin
- All Purpose Flour
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- Half And Half Cream
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Zubereitung von Praline Pumpkin Custard Pie
- Preheat oven to 350°F (175°C). Prepare your pie crust using recipe #243072 and place it in a 9-inch pie plate.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, condensed milk, spices (pumpkin pie spice, cinnamon, nutmeg, cloves), and salt until smooth and well combined.
- Pour the pumpkin custard filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the center is just set and the edges are lightly golden. A knife inserted near the center should come out with only a few moist crumbs attached.
- While the pie is baking, prepare the praline topping: In a medium saucepan over medium heat, combine the sugar and butter. Cook, stirring constantly, until the sugar is dissolved and the mixture is bubbling.
- Continue cooking, without stirring, until the mixture turns a light amber color (caramel).
- Remove from heat and carefully stir in the pecans. Pour the hot praline mixture evenly over the top of the baked pie.
- Let the pie cool completely on a wire rack before serving. This allows the praline to set and the filling to fully chill.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
112g
Fat
32g
Carbs
14g
