Praline Pumpkin Pecan Pie

Name: Praline Pumpkin Pecan Pie
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 cup crushed gingersnap cookies (about 20 cookies); 3/4 cup finely chopped pecans; 1/3 cup packed light brown sugar; 1/8 teaspoon salt; 3 tablespoons unsalted butter, melted; FILLING:; 2 large eggs, lightly beaten; 1 can (15 ounces) pumpkin; 1 can (14 ounces) sweetened condensed milk; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; TOPPING:; 1 cup packed light brown sugar; 1/4 cup heavy whipping cream; 2 tablespoons light corn syrup; 2 tablespoons unsalted butter; 1 tablespoon white vinegar; 1 cup coarsely chopped pecans; 1 tablespoon vanilla extract

Total Time Prep: 25 min. + chilling Bake: 50 min. + cooling

Yield 8 servings

Contest Winner

Test Kitchen Approved

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia

Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 tablespoon white vinegar
1 cup coarsely chopped pecans
1 tablespoon vanilla extract

Directions

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.

Nutrition Facts

1 piece: 684 calories, 35g fat (11g saturated fat), 91mg cholesterol, 372mg sodium, 89g carbohydrate (74g sugars, 5g fiber), 10g protein.