Thanksgiving is still a few weeks away, but we can’t stop thinking about turkey, mashed potatoes, stuffing, and most importantly pumpkin pie! In celebration of the pumpkin pie that we’ll all be eating on Thursday, November 27th, we’re sharing the recipe for Mary’s Pumpkin Praline Pie from Anne Byrn Saves the Day! Cookbook — a collection of 125 guaranteed tried-and-true recipes for any occasion. Happy Baking!
Mary’s Pumpkin Praline Pie
Makes: One 9- or 10- Inch Pie
Prep: 20 to 25 Minutes
Bake: 52 Minutes to 1 Hour
Cool: 2 Hours
Judy Wright remembers her mother, Mary Kane, making this pumpkin pie every year for Thanksgiving in Rhode Island. Mary’s parents were from Sicily, so the food heritage runs deep in their family. Whether the ingredients are Italian- or American- based, they were sure to come together in a wonderful dish. With its praline topping of pecans and brown sugar, this is a pumpkin pie with attitude and sustenance. Enjoy it warm on Thanksgiving or better yet, cold the next day.
Ingredients for the Pumpkin Pie:
1. 3 large eggs
2. 1/2 cup granulated sugar
3. 1/2 cup packed light brown sugar
4. 1 tablespoon all-purpose flour
5. 1 teaspoon ground cinnamon
6. 1/2 teaspoon salt
7. 1/2 teaspoon ground nutmeg
8. 1/2 teaspoon ground allspice
9. 1 can (15 ounces) pumpkin
10. 1 can (12 ounces, 1 1/2 cup cups) evaporated whole milk
11. 1 store-bought 9- or 10- inch deep-dish pie crust, thawed for about 10 minutes if frozen (see note*)
Ingredients for Topping and Serving:
1. 3/4 cup chopped pecans
2. 2 tablespoons (1/4 stick) lightly salted butter, melted
3. 1 tablespoons light brown sugar
4. Sweetened whipped cream, for serving
Directions:
1. Place a rack in the center of the oven and preheat the oven to 450°F. Transfer 1 pie crust to a glass or stainless steel pie pan if you wish or leave it in its aluminum foil pan.
2. Make the pumpkin pie: Place the eggs, granulated sugar, 1/2 cup of brown sugar, flour, cinnamon, salt, nutmeg, allspice, pumpkin, and evaporated milk in a large bowl, and using and electric mixer, beat on medium-high speed until well combined, about 2 minutes. Pour the pumpkin filling into the pie crust.
3. Bake the pie until the crust begins to brown, about 10 minutes, then reduce the temperature to 350°F and bake the pie until the filling begins to set, 30 to 35 minutes longer.
4. Meanwhile, make the praline topping: Place the pecans, butter, and 1 tablespoon of brown sugar in a small bowl and stir to combine.
5. Remove the pie from the oven and sprinkle the praline topping around the edge, pressing it slightly into the filling. Leave the center of the pie free of topping. Return the pie to the oven and bake it until the filling has browned and is almost completely set but still a little jiggly in the center, 12 to 15 minutes.
6. Transfer the pie to a wire rack to cool for about 2 hours. Serve slices of the pie at room temperature with dollops of whipped cream.
*Save the Day Note: If you cannot find a deep-dish pie crust, bake the pie in a regular pie crust. Pour the leftover filling into 2 small custard cups and set these aside to bake at 350°F for 20 to 25 minutes for incredibly delicious pumpkin custards.
Do Ahead: Bake the pumpkin pie a day in advance and keep it lightly covered with aluminum foil in the refrigerator. Reheat in a 350°F oven, covered with foil, until heated through, about 20 minutes. The pie will keep in the refrigerator up to 5 days.
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