Praline Pumpkin Pie
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 8 to 10
Ingredients
Praline Topping and Crust
  • 4 tablespoons sugar
  • 2 tablespoons dark brown sugar
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • ¾ cup all-purpose flour
  • 1 tablespoon praline liqueur
  • ½ stick cold unsalted butter, cut into chunks
  • ¾ cup rough chopped pecans
  • Flour, for rolling
  • 2 (10-inch) refrigerated piecrusts
  • 1 beaten egg, for brushing
  • 1 tablespoon sugar
Pumpkin Pie Filling
  • 1 (29-ounce) can of pumpkin, such as Libby’s Pure Pumpkin
  • ½ cup dark brown sugar
  • ½ cup canned evaporated milk
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon sugarcane molasses
  • 2 tablespoons Praline liqueur
  • pinch of salt
  • 3 large eggs, plus 1 egg yolk
Instructions
Praline Topping and Crust
  1. In a stainless steel mixing bowl, add the sugars, spices, and flour. Blend and add the praline liqueur and the cold butter in chunks. With your fingers or a pastry blender, mix the ingredients and incorporate the butter into the dry ingredients until it becomes crumbly in texture. Add the pecans and evenly distribute throughout the mixture. Refrigerate until ready to use.
  2. Dust the counter with bench flour and add the two piecrusts. Position one on top of the other and begin rolling until they come together and spread out to a 14-inch diameter circle.
  3. In a 10-inch black iron skillet coated with non-stick spray, add the crust and fill the interior of the pan. Tuck the edges of the crust around the skillet in a rough and rustic manner. Brush the edges of the dough with the beaten egg and sprinkle with sugar. Refrigerate until ready to use.
Pumpkin Pie Filling
  1. Preheat your oven to 350ºF.
  2. In a large mixing bowl, add the pumpkin pulp, sugar, milk, spices, molasses, liqueur, and salt. Whisk together until blended. Add the eggs and the yolk and whisk until fully incorporated.
  3. Pour the filling into the piecrust and smooth out the top.
  4. Add the streusel topping to the top being careful to evenly distribute the pecans.
  5. Bake on the center rack until the pie filling sets and the crust is golden brown, 45 minutes to 1 hour.
Notes
If you have trouble finding the Praline liqueur, I suggest substituting an almond or pecan-flavored liqueur. For skillet pies like this, I've found that packaged piecrusts tend to be too small, so I double them up and roll them out for a crustier pie dough. Watch carefully that the outer crust doesn’t burn before your pie is done, and be sure to test the center with a wooden skewer to make sure the filling is set. Plan ahead: A couple of key steps are to refrigerate the streusel topping before adding to the top of the pie so that the butter chills, and to refrigerate the pie for at least 4 hours after baking so that it sets and can be sliced. I serve this either refrigerated or at room temperature with a dollop of whipped cream. And if you like, feel free to drizzle a shot of praline liqueur on top.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=27367