I am going crazy over this praline crusted pumpkin pie. It tastes absolutely amazing and the pralines on the crust are wonderful! Seriously, I love how the pralines circle the pie. However, the next time I make this yumminess I think I may just sprinkle the pralines over the entire thing. I’m convinced that one cannot have too many pralines on their pumpkin pie. I have to hide this pie from my children haha!
Sorry, kids! This one is for mommy.
Ingredients
1-PREPARED PILLSBURY DEEP DISH UNBAKED PIE CRUST
PUMPKIN FILLING
1 can(s) Libby pumpkin (2 cups)
2 Eggland’s Best eggs
1/2 c Domino sugar
1/2 c brown sugar, firmly packed
1 tsp Morton salt
1 can(s) PET evaporated milk, 12 ounces
1 tsp McCormick cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1/4 tsp ginger
PRALINE EDGE STREUSEL
1 1/2 Tbsp Land O Lakes butter
1/3 c brown sugar, firmly packed
1/3 c Fisher chopped pecans
Instructions
Mix all pie filling ingredients together in a large bowl. Pour into prepared crust.
Bake at 425 degrees for 15 minutes.
Reduce heat to 375 degrees and bake for 20 minutes.
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!
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Quick Tip: Add lots of whipped cream to this pie or eat it with ice cream. Both are equally yummy.
Thank you Pinterest for this great photo.
