The best delicious Praline Creme Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Praline Creme Pumpkin Pie recipe today!
Hello my friends, this Praline Creme Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Praline Creme Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Praline Creme Pumpkin Pie.
What Makes This Praline Creme Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Praline Creme Pumpkin Pie.
Ready to make this Praline Creme Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Pastry for unbaked -one-crust pie
FILLING
1/2 c Sugar 12 oz Can (1 1/2 cups)
1 1/2 ts Pumpkin pie spice -evaporated milk
1/4 ts Salt 2 Eggs, slightly beaten
16 oz Can (2 cups) pumpkin
PRALINE LAYER
1/4 c Firmly packed brown sugar 1/4 c Margarine or butter
2 tb All-purpose flour 1/2 c Chopped pecans
TOPPING
3 oz Pkg cream cheese, softened 8 oz 3 1/2 cups frozen whipped
2 ts Milk -topping,
1 ts Grated orange peel
Prepare pastry for unbaked one-crust pie using 9-inch
pie pan. Heat oven to 425 degrees F. In large bowl,
combine all filling ingredients; beat until well
blended. Pour into pastry-lined pan. Bake at 425
degrees for 15 minutes.
Meanwhile, in small bowl combine brown sugar and
flour. Using pastry blender or fork, cut in margarine
until mixture resembles coarse crumbs. Stir in pecans.
Sprinkle pecan mixture over pumpkin filling. Reduce
oven temperature to 350 degrees; bake an additional 30
to 35 minutes or until knife inserted near center
comes out clean. Cool completely.
In small bowl, combine cream cheese, milk and orange
peel; mix until smooth. Gently fold whipped topping
into cream cheese mixture. Spoon over cooled pie.
Refrigerate until serving time. Store in refrigerator.
Yields
1 pie
Leave a Reply