So when pecan is one favorite and pumpkin is another I suddenly started wondering what it would be like to combine the two. So I decided to try making a thick creamy pumpkin pie and topping it with a thick layer of pecan praline crumble.
¾ teaspoon ground cinnamon
¼ teaspoon fresh ground nutmeg
1 teaspoon Chinese Five Spice
½ teaspoon salt
1 14 ounce can sweetened condensed milk
2 eggs beaten
1 9 inch deep dish pie shell ready to bake (that’s right I did not pre bake the crust)
1 teaspoon vanilla extract
2 teaspoons granulated sugar
2 teaspoons dark corn syrup
3/4 cup packed dark brown sugar
Mix all crumble ingredients together and set aside
Mix pumpkin, spices, eggs and milk together.
Pour into pie shell
Bake at 425 for 15 minutes
Reduce heat to 350 and bake 35 minutes or until just set
Top with praline crumble and return to oven for 10 minutes
Remove from oven and cool completely.