Pumpkin-Praline Pie Recipe

Pumpkin-Praline Pie Recipe

  • 1/2 (15 ounce) package refrigerated piecrusts
  • 1 (15 ounce) can pumpkin
  • 1 cup milk
  • 2 eggs
  • 2/3 cup firmly packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla extract, divided
  • 2/3 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon light corn syrup
  1. FIT pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork.
  2. BAKE at 375 degrees for 7 to 8 minutes.
  3. WHISK pumpkin, next 6 ingredients, and 1 teaspoon vanilla until blended. Pour into prepared crust.
  4. BAKE at 375 degrees for 40 minutes, shielding with aluminum foil the last 15 minutes to prevent excessive browning.
  5. COMBINE pecans, 1/2 cup brown sugar, corn syrup, and remaining 1 teaspoon vanilla. Sprinkle over pie.
  6. BAKE 10 to 15 more minutes or until set. Cool completely on a wire rack.
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