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Cook Time:
1 Hour 15 Minutes

Servings:
8-10 Servings

Cook Time:
1 Hour 15 Minutes

Servings:
8-10 Servings

Praline Pumpkin Pie

INGREDIENTS

Praline Pumpkin Pie

  • CRUST
  • Single crust
  • FILLING
  • 1 (16 oz.) can solid-pack pumpkin
  • 1/4 C. cider apple butter
  • 1 Tbsp. butter
  • 3/4 C. firmly packed brown sugar
  • 1/4 C. granulated sugar
  • 1 Tbsp. all-purpose flour
  • 1/2 tsps. pumpkin pie spice
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 (12 oz.) can evaporated milk
  • 2/3 C. water
  • MERINGUE
  • 1/4 C. granulated sugar
  • 1/2 tsps. corn starch
  • 1/4 C. cold water
  • 2 large egg whites
  • 1/2 tsp. vanilla extract
  • PRALINE TOPPING
  • 2 Tbsp. firmly packed brown sugar
  • 2 Tbsp. dark corn syrup
  • 1 Tbsp. butter
  • 1/4 tsp. vanilla extract
  • 1/3 C. chopped pecans

DIRECTIONS

  1. HEAT oven to 450ºF.
  2. PREPARE and bake single pie crust according to recipe directions, using a 10-inch pie plate; cool.
  3. COMBINE pumpkin, apple butter and butter in medium saucepan. Cook and stir over medium heat until butter melts. Remove from heat. Stir in brown sugar, granulated sugar, flour, pumpkin pie spice and salt.
  4. COMBINE eggs, evaporated milk and water. Gradually stir into pumpkin mixture. Pour into baked pie crust.
  5. BAKE 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake an additional 30 to 40 minutes or until center is almost set.
  6. COMBINE 1 Tbsp. granulated sugar, cornstarch and cold water in small saucepan, cooking and stirring over medium heat until mixture is clear. Cool.
  7. BEAT egg whites and vanilla with electric mixer at high speed until frothy. Beat in remaining 3 Tbsp. sugar, 1 Tbsp. at a time. Beat well after each addition. Beat until soft peaks form. Add cornstarch mixture. Beat 1 minute at high speed.
  8. COMBINE brown sugar, corn syrup, butter and vanilla in small saucepan, cooking and stirring over medium heat until butter is melted and mixture is blended. Remove from heat.
  9. SPOON dollops of meringue in a ring around outside edge of pie. Sprinkle nuts over center. Drizzle praline topping over nuts, as desired.
  10. BAKE at 350ºF 15 minutes or until golden. Cool to room temperature before serving. Refrigerate leftover pie.