Best Pumpkin Ginger Praline Pie Recipes

PRALINE PUMPKIN PIE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
• In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

PRALINE PUMPKIN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
• Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

PRALINE PUMPKIN PECAN PIE

Steps:

• Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

GINGER PRALINE PUMPKIN PIE

Steps:

• Make pie dough and refrigerate it as directed.
• Working between two sheets of floured wax paper, roll out one disk into a 12-inch circle.
• Remove the top sheet of wax paper and use the bottom sheet to flip the crust into a 10-inch pie pan. Gently smooth the crust into the pan, without stretching it.
• Roll the edge of the dough under so it sits neatly on the edge of the pie dish. Refrigerate.
• Roll the second disk of pie dough between the sheets of floured wax paper into an 11-inch circle.
• Slide onto a cookie sheet and refrigerate while you make the filling.
• Peel and core the pears. Slice into 1/4-inch wide wedges; put into a bowl. You should have 6 generous cups. Peel and core the apples.
• Cut into 3/4-inch chunks; you should have about 3 1/2 cups. Add to the pears. Stir in fresh cranberries.
• Heat butter in large deep skillet over medium-high until melted; add pears, apples and fresh cranberries.
• Cook, stirring, until nicely coated with butter, about 2 minutes.
• Cover and cook to soften the fruit, 3 minutes. Add sugar and cornstarch; cook and stir until glazed and tender, about 5 minutes.
• Remove from heat; stir in dried cranberries, orange zest and salt. Spread on a rimmed baking sheet; cool to room temperature. While the fruit mixture cools, heat oven to 425 degrees.
• Pile the cooled fruit into the prepared bottom crust. Use a very sharp knife to cut the rolled top crust into 18 strips, each about 1/2 inch wide.
• Place 9 of those strips over the fruit filling positioning them about 1/2 inch apart.
• Arrange the other 9 strips over the strips on the pie in a diagonal pattern. (If you want to make a woven lattice, put one strip of dough over the 9 strips on the pie and weave them by lifting up and folding to weave them together.)
• Crimp the edge of the bottom crust and the lattice strips together with your fingers. Use a fork to make a decorative edge all the way around the pie. Use a pastry brush to brush each of the strips and the edge of the pie with cream.
• Sprinkle strips and the edge with the coarse sugar.
• Place pie on a baking sheet. Bake at 425 degrees, 25 minutes.
• Reduce oven temperature to 350 degrees.
• Use strips of foil to lightly cover the outer edge of the pie.
• Continue baking until the filling is bubbling hot and the crust richly golden, about 40 minutes more.
• Cool completely on a wire rack.
• Serve at room temperature topped with whipped cream or ice cream.
• To rewarm the pie, simply set it in a 350-degree oven for about 15 minutes.

PUMPKIN GINGER PRALINE PIE

Steps:

• Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
• Take pie shell out of oven and crumble praline mixture over bottom.
• Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
• Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
• Whisk pumpkin and dry ingredients together until smooth.
• Add eggs, cream and vanilla and whisk until just blended.
• When praline has hardened but is still warm, pour filling into crust.
• Bake until edge of filling looks slightly dry and center jiggles slightly.
• About 45-50 minutes.
• Cool completely.

LOW CARB PRALINE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F.
• Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
• Preheat oven to 425 degrees F.
• Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
• Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

PRALINE-PUMPKIN PIE

Steps:

• Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
• Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
• Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.

PRALINE PUMPKIN PIE

Steps:

• Combine the pecans, sugar and butter; press into the bottom of pie shell.
• Prick sides of pastry with a fork.
• Bake at 450°F for 10 minutes; cool for 5 minutes.
• Combine first eight filling ingredients; stir in pumpkin.
• Gradually add cream.
• Pour into pie shell.
• If desired, sprinkle chopped pecans on top.
• Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
• Cool completely.
• Store in the refrigerator.

PUMPKIN PRALINE PIE

Steps:

• Melt butter in small saucepan on medium heat. Add nuts and sugar; mix well. Bring to boil. Cook 30 sec., stirring constantly. Spread onto bottom of crust. Cool.
• Beat pudding mixes, spice, milk and pumpkin in large bowl with whisk 2 min. Gently stir in 1-1/2 cups COOL WHIP. Spread over nut layer.
• Refrigerate 4 hours or until set. Top with remaining COOL WHIP just before serving.