Recipe: Pumpkin Praline Pie
Pumpkin praline pie! What? Seriously? Yes. I love pumpkin pie and it’s almost time for American Thanksgiving. Also, I remember shopping in Michigan and my Mom absolutely loved those carts that sold candied pecans. Well, this year, they’re mashing up and making this delicious, not too sweet, pumpkin praline pie.
Ingredients
Crust
- 2 cups plus 2-4 tablespoons of gluten free flour (with xanthan gum)
- 9 tablespoons of salted butter – frozen
- 1 egg
- 8-12 tablespoons of ice water
Pumpkin Pie
- 15oz can of pumpkin (not pumpkin pie filling)
- 3/4 cup of packed brown sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of ginger
- 1/2 teaspoon of nutmeg and salt
- 1/4 teaspoon of cloves
- 1 cup of evaporated milk
- 3 eggs
- 1 tablespoon of vanilla
Praline Topping
- 1 cup of chopped pecans
- 1/3 cup of packed brown sugar
- 1/8 teaspoon of salt
- 1 tablespoon of agave and vanilla
- white sugar to sprinkle top
First, make your crust – mix the gluten free flour with grated frozen butter, then mix in the egg. Add one tablespoon of water at a time until the dough starts to stick yet isn’t too crumbly. Once it’s well mixed, press into a tart pan.
I bake the tart at 425 for 8 minutes before adding in the pumpkin filling.
Second, make your pie filling. Add the pumpkin, brown sugar, and spices to a sauce pan over medium heat. Whisk for about 3 minutes until the sugar begins to melt.
Take it off the heat and add in the milk, eggs, and vanilla. Mix well.
Pour the pumpkin pie filling into the partially cooked tart shell.
Bake at 365 for 40-50 minutes, until edges start to crack.
While the pie is cooking, in a bowl add in the chopped pecans, brown sugar, salt, agave, and vanilla. Mix well.
When the pie comes out of the oven, let it cool for about 15 minutes. Then, top with the praline topping. Sprinkle a bit of extra white sugar on top.
Bake for another 20 minutes and then let cool for 2 hours.
Done!
Cut a slice and enjoy.
Thanks so much for visiting – happy pie making.
Recipe
Pumpkin Praline Pie
Ingredients
- Crust
- 2 cups plus 2-4 tablespoons of gluten free flour with xanthan gum
- 9 tablespoons of salted butter – frozen
- 1 egg
- 8-12 tablespoons of ice water
- Pumpkin Pie
- 15 oz can of pumpkin not pumpkin pie filling
- 3/4 cup of packed brown sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of ginger
- 1/2 teaspoon of nutmeg and salt
- 1/4 teaspoon of cloves
- 1 cup of evaporated milk
- 3 eggs
- 1 tablespoon of vanilla
- Praline Topping
- 1 cup of chopped pecans
- 1/3 cup of packed brown sugar
- 1/8 teaspoon of salt
- 1 tablespoon of agave and vanilla
- white sugar to sprinkle top
Instructions
- First, make your crust – mix the gluten free flour with the butter using a pastry cutter, then mix in the egg.
- Add one tablespoon of water at a time until the dough starts to stick yet isn’t too crumbly.
- Once it's well mixed, press into a tart pan. I bake the tart at 425 for 8 minutes before adding in the pumpkin filling.
- Then, make your pie filling. Add the pumpkin, brown sugar, and spices to a sauce pan over medium heat. Whisk for about 3 minutes until the sugar begins to melt.
- Take it off the heat and add in the milk, eggs, and vanilla. Mix well.
- Pour the pumpkin pie filling into the partially cooked tart shell.
- Bake at 365 for 40-50 minutes, until edges start to crack.
- While the pie is cooking, in a bowl add in the chopped pecans, brown sugar, salt, agave, and vanilla. Mix well.
- When the pie comes out of the oven, let it cool for about 15 minutes.
- Then, top with the praline topping. Sprinkle a bit of extra white sugar on top.
- Bake for another 20 minutes and then let cool for 2 hours. Done!
