Praline-Pumpkin Pie

By Marian Burros

Published November 17, 1992

Total Time
1 hour 45 minutes
Rating
4(10)
Comments
Read comments

Featured in: On Thanksgiving, What's a Chef to Do?

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:12 servings

  • ⅓ cup praline paste (available at fancy food shops)

  • 1 ⅓ cups sugar

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cardamom

  • ¼ teaspoon ground clove

  • 2 teaspoons kosher salt

  • 3 eggs

  • 1 29-ounce can pumpkin puree

  • 1 cup whole milk (do not use low-fat)

  • 1 cup heavy cream

  • 2 unbaked 9-inch pie shells

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

50 grams carbs; 69 milligrams cholesterol; 378 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 3 grams fiber; 421 milligrams sodium; 4 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.

  2. Step 2

    Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.

  3. Step 3

    Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 ½ hours. Remove from oven and place on a rack to cool.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
10 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Mark M

This took over two hours to bake at 275, but it came out really well once it did set. I actually had a little more mixture than would fit into two deep dish pie shells, I definitely recommend making sure to get deep dish ones. Also if you've never used praline paste, it appears to really just be hazelnut butter with a little sugar added... it took me forever to realize this as I kept finding "hazelnut flavored" paste and I thought I needed to find a "plain" variety.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.