Monday, November 21, 2011

Pumpkin Pecan Praline Pie:


Scrambling here a bit!  Have been out of town, back then away again and now I back!  Just in time to get organized for Thanksgiving; I hope!
Yesterday I started experimenting with pies.  You see we are a family of four and I just can’t do four pies for the four of us.  Well I guess I could but it does seem a bit over the top don’t you think?


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.


Oh la la la la!  What a hit!  AND since I was experimenting I didn’t even bother to make my own crust so it was also quick and EASY!
I started of with Farmers Market Organic Pumpkin in a can…how easy is that?  I follow their basic recipe for the mix with a few changes in the spices.  Then I mixed a crumble topping and when the pie was just set…on went the topping and back into the oven for 10 minutes.  What came out is heaven in a pie shell!


Pumpkin Pecan Praline Pie:
1  15 ounce can Farmers Market Organic Pumpkin
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)


Crumble:
1 cup finely chopped pecans
1 teaspoon vanilla extract
2 teaspoons granulated sugar
2 teaspoons dark corn syrup
3/4 cup packed dark brown sugar
Pinch salt
Crumble Method:
Mix all crumble ingredients together and set aside
Pie Method:
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.