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Fall is here and our kitchen smells WONDERFUL with the aroma from this pie.  It only took a few minutes to mix up the ingredients…no need for master baking skills here!  The pie has cooled and a pot of hot tea is being prepared.  I wish you were here 🙂


Praline Pecan Pumpkin Pie

1 (9-inch) unbaked pie crust

1/3 cup ground pecans

1 cup brown sugar, divided

2 Tablespoons butter, softened

2 eggs

1/2 cup whipping cream

1/2 cup milk

1 cup canned pumpkin puree (NOT pumpkin pie filling)

2 Tablespoons flour

1 teaspoon Mexican Vanilla (can be found in my on-line boutique)

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ginger


Preheat the oven to 450 degrees.  In a small mixing bowl, combine the ground pecans, 1/3 cup of the brown sugar and the softened butter.  Press this mixture firmly into the bottom of your pie shell.  Wrap the edges of your unbaked pie shell with strips of aluminum foil…this will prevent the edges from over-browning during the baking process.  Bake the shell with pecan mixture for 10 minutes and remove from oven.  Reduce the oven temperature at this time to 350 degrees.

In a large mixing bowl, combine your eggs, pumpkin puree, 2/3 cup of brown sugar, flour, vanilla and spices.  Mix well.  Then slowly combine your whipping cream and milk until everything is well mixed and creamy smooth.  Pour this mixture into your partially baked pie shell and bake at 350 degrees for 45 minutes or until it is “set” when you slightly jiggle the pie.  Remove to a warming rack to cool.  You can serve this warm, or place in the refrigerator and wait for it to cool before serving.  Add a decorative touch of whipped cream to the top, and you are ready for a most delicious pie!


Bone Appetit!

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