Praline Creme Pumpkin Pie Recipe
Over the years I have mastered the art of making Praline Creme Pumpkin Pie which I was taught by my family elders. If it is an impressive Dessert that you require, then this dish is the answer. It is always prepared with pumpkin as the key ingredient. Tasty and delicious Praline Creme Pumpkin Pie is ready in time limit of 2 minutes. My friends tried this Praline Creme Pumpkin Pie the other day and they simply adored it. Do I need to say more?
Summary
Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Pumpkin pie spice | 1 1/2 Teaspoon (FILLING) | |
| Salt | 1/4 Teaspoon (FILLING) | |
| Cooked | 16 Ounce, mashed (FILLING) | |
| Evaporated milk | 12 Ounce (FILLING) | |
| 2 eggs, slightly beaten | ||
| PRALINE LAYER | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) (FILLING) | |
| Flour | 2 Tablespoon (FILLING) | |
| Butter/Margarine | 1/4 Cup (16 tbs) (FILLING) | |
| Pecans | 1/2 Cup (16 tbs), chopped (FILLING) | |
| 3-oz. pkg. cream cheese, softened | ||
| Milk | 2 Teaspoon (TOPPING) | |
| Orange peel | 1 Teaspoon, grated (TOPPING) | |
| Frozen whipped topping container | 8 Ounce, thawed (TOPPING) | |
Directions
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Heat oven to 425°F.
In large bowl, combine all filling ingredients; beat until well blended.
Pour into pie crust-lined pan.
Bake at 425°F. for 15 minutes.
Reduce oven temperature to 350°F.
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 over pumpkin filling.
Bake at 350°F. for 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.
(Refrigerate remaining crust for later use.) Heat oven to 425°F.
In large bowl, combine all filling ingredients; beat until well blended.
Pour into pie crust-lined pan.
Bake at 425°F. for 15 minutes.
Reduce oven temperature to 350°F.
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 over pumpkin filling.
Bake at 350°F. for 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.
Chef
