New Twist on Pumpkin Pie

This is a pie I have made a few times and no one no matter how strong their will power is can pass up a slice of this pie.I hope ya’ll give it a try and enjoy it as much as my family and friends do. It combines two of my favorite pies Pumpkin and Pecan Pie. It is a rich pie full of flavor.

 

Pumpkin Praline Pie:

1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
2 large eggs
1 cup heavy cream
1 prepared pie crust

Adjust oven rack to lowest position. Preheat oven to 400 degrees.

Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.

Bake 20 minutes.

Topping:

2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped pecans

 

Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.

Scatter nuts over pie and cover with topping.Turn the  oven temperature down  to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.

Let cool completely. Serve with fresh whipped cream.

 

From my Family to Yours Happy Thanksgiving.