Praline Pumpkin Pie

It's Thanksgiving everyone!  I'm usually not super excited for the holidays, but I really am this year.  Perhaps it's because I'm heading to the Bahamas to enjoy 70 degree weather this Christmas?  Yes, I'm sure that's a part of it.

My friends organized a Friendsgiving event this year.  In case you don't know yet, Friendsgiving is a Thanksgiving dinner which is organized for friends.  Pretty self-explanatory, no?  Well, I was instructed to bring a dessert.  Of course I then thought of all sorts of elaborate desserts I could make, but in the end I realized that it's probably better to keep things simple and (mostly) classic.  It's funny how food and the experience surrounding it have evolved in just the last decade or so, but for most folks, you MUST NOT mess with a traditional Thanksgiving or Christmas dinner menu.

Anyways, I was trolling the internet, like I do, to find a few potential recipes for traditional fall desserts.  I ended up finding a recipe from Betty Crocker where a praline topping was added to a pumpkin pie.  Now I like pumpkin pies, but I LOVE pecan pie.  And Betty Crocker recipes take me back to my childhood when my mom had one of those huge Betty Crocker cookbooks that we would cook out of.  I needed to make this!  It doesn't hurt that it's a super simple, easy, and tasty recipe either.  Excellent!


Praline Pumpkin Pie
from Betty Crocker

Print Recipe

For the filling:

  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 can (12 ounces) evaporated milk
  • 1 store-bought pie crust (you can make your own if you like)

For the streusel:

  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon

1) Heat oven to 425 degrees F.

2) In a medium bowl, beat the eggs gently.  Stir in all the remaining filling ingredients.

3) Pour the batter into the pie crust.  Bake 15 minutes.

4) Reduce oven temperature to 350 degrees F.  Bake the pie for another 35 minutes.

5) Meanwhile, make the streusel by mixing together all the ingredients until incorporated.  The streusel will be crumbly.

6) Pull the pie out of the oven after the 35 minutes are up.  Sprinkle the streusel on top of the pie.  Bake for 10 minutes or until a knife inserted into the center comes out clean.

7) Allow the pie to cool for an hour.  Cover and refrigerate pie for at least 4 hours.  Store in the refrigerator.