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Pumpkin Praline Pie

Source of Recipe


Beth Ann Woodward (Emeril's Thanksgiving Contest 2000)






List of Ingredients



• 1 homemade or store-bought refrigerated pie crust
  
• *
  
• -- Praline Layer --
  
• 1/2 cup pecan pieces
  
• 1/2 cup dark brown sugar
  
• 3 Tbsp softened butter
  
• *
  
• -- Pumpkin Filling --
  
• 2 large eggs
  
• 3/4 cup firmly packed dark brown sugar
  
• 1 cup canned pumpkin
  
• 1 Tbsp all-purpose flour
  
• 1/4 tsp ground cloves
  
• 1/4 tsp ground mace
  
• 1/2 tsp ground ginger
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 1 cup evaporated milk
  
• *
  
• -- Garnishes --
  
• Whipped cream
  
• Caramelized pecans (optional)
  






Instructions



1. In food processor, add pecan pieces, 1/2 cup dark brown sugar and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the pie crust so it will not float up during baking.
   
   
2. In mixing bowl, beat eggs until frothy with hand mixer or standing mixer. Then, with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well-mixed. Pour slowly into praline-lined crust.
   
   
3. Bake in a preheated 375-degree oven, checking after 45 minutes. Cover edges of crust to prevent over-browning. Pie is done when filling is set but is still jiggly in the center, depending on oven, 45 to 55 minutes total. Remove from oven and let cool on counter until pie reaches room temperature. Chill in refrigerator.
   
   
4. Garnish with whipped cream and caramelized pecans, if desired. Cut pie into 8 servings and garnish each with a dollop of whipped cream and 2 caramelized pecan halves (see below).
   
   
5. To make caramelized pecan halves (optional), combine 16 pecan halves and 3 tablespoons white granulated sugar in a nonstick skillet; cook over low heat, stirring constantly, until sugar melts and begins to caramelize. When pecans are nicely coated, remove from heat and cool.