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pumpkin pie with praline edge

(3 ratings)
emit1961 avatar
Blue Ribbon Recipe by
mary Armstrong
@emit1961
San Antonio, TX

"This is the BEST PUMPKIN PIE I HAVE EVER EATEN!!" Numerous people have stated this to me after they have eaten my pumpkin pie. I believe it is the praline streusel that makes the difference. PECANS are a MUST for the praline edge.

Blue Ribbon Recipe

Over the years, I've tasted my way through a few pumpkin pie recipes. It's one of my favorite Thanksgiving desserts. Let me tell you, this is some really good pumpkin pie. The crunch of the praline is what puts this over the edge. My, oh my, it's good!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For pumpkin pie with praline edge

  • 1-PREPARED DEEP DISH UNBAKED PIE CRUST
  • PUMPKIN FILLING
  • 1 can
    pumpkin (2 cups)
  • 2
    eggs
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    salt
  • 1 can
    evaporated milk, 12 ounces
  • 1 tsp
    cinnamon
  • 1/4 tsp
    cloves
  • 1/8 tsp
    nutmeg
  • 1/4 tsp
    ginger
  • PRALINE EDGE STREUSEL
  • 1 1/2 Tbsp
    butter
  • 1/3 c
    brown sugar, firmly packed
  • 1/3 c
    chopped pecans

How To Make pumpkin pie with praline edge

  • 1
    Mix all pie filling ingredients together in a large bowl. Pour into prepared crust.
  • 2
    Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 20 minutes.
  • 3
    Prepare praline streusel. Spoon around the edge closest to the crust about a 1 1/2 inch border/edge. Bake another 10 minutes or until a knife inserted into the center of the pie comes out clean. Cool. Serve with a dollop of whipped cream!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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