It’s not Thanksgiving in the Grossman household without my mom’s pumpkin pecan pie. The pecan praline layer adds some texture to a traditional pumpkin pie along with some rich savory structure to the crust
Makes enough for two pies
- 1 frozen pie crust or prepare piecrust mix for 1 9″ pie.
- 3 tab. butter
- 1/3 cup firmly packed lt. brown sugar
- 1/3 cup chopped pecans
- 1 cup evaporated milk [canned]
- 1/2 cup water
- 3 large or jumbo eggs
- 1 and 1/2 cup canned pumpkin[ not pumpkin pie filling].
- 1/2 cup granulated sugar
- 1/2 cup firmly packed lt. brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teas. salt
1/2 cup whipped cream [whipping cream, vanilla granulated sugar]
whipped for topping on side.
1. Make praline layer. Take prepared frozen pie crust or make 1 generous 9″ pie crust.
2. Cream 3 tabs. butter or margarine with l/3 cup lt. brown sugar and then add in the chopped pecans.
3. press the nut mixture into the bottom of the pie crust to cover the bottom of the crust.
4. bake in hot oven 450 for about 10 minutes- or until just golden brown.
5. remove from over and let shell cool while you are mixing up filling.
6. combine milk and water. Beat in the 3 eggs in a bowl until mixed. Stir
in pumpkin, granulated sugar, 1/2 cup brown sugar, pumpkin pie spice and
salt, mix until well combined.[ if making one pie, you will have filling left over, which
you could put into custard cups to cook on the side of the pie for pumpkin
7. pour into pie crust. Bake at 350 for about 1 hour or until the center
isn’t soupy and seems set. It can be a little wiggly in the middle- but
mostly cooked. Do not over cook or the pie will separate or be dry.
8.Cool on a wire rack. serve room temperature or warm, with whipped cream