Janice'S Praline Pumpkin Pie
Janice's Praline Pumpkin Pie combines a crunchy pecan topping with a smooth spiced pumpkin filling, perfect for holiday gatherings and autumn celebrations. Rich, sweet, and flavorful.
Ingredients
Instructions
- Line a 9-inch pie pan with pastry.
- Mix pecans, soft butter, and 1/3 cup brown sugar together.
- Press the pecan mixture firmly into the bottom of the pie shell.
- Bake in a 425°F oven for 10 minutes.
- While baking, combine beaten eggs, canned pumpkin, 2/3 cup brown sugar, and spices (salt, cinnamon, cloves).
- Add milk to the mixture and blend until smooth.
- Pour the pumpkin mixture into the pre-baked pie shell.
- Bake at 325°F for 40 to 50 minutes until set.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before mixing them with the butter and brown sugar. If you don't have brown sugar, you can substitute it with granulated sugar mixed with a little molasses. To enhance the spices, feel free to add a pinch of nutmeg. Ensure your pumpkin mixture is well-blended to avoid lumps for a smooth filling.
Serving Suggestions
Serve Janice's Praline Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Pauline's Apple Pancakes for a brunch spread. Consider adding a side of spiced cranberry sauce or a fresh salad to balance the sweetness of the pie.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. It will keep well for about 3-4 days. To reheat, place slices in the microwave for about 30 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Janice'S Praline Pumpkin Pie contains roughly 278 calories, with 4g protein, 38g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (43% of the Daily Value) and iron (25% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth, then measure out 1 cup. Fresh pumpkin may have a slightly different texture, so ensure it's well-cooked and blended for the best results.
What can I do if the pie filling is too runny?
If your filling is too runny, you can add an extra egg or a tablespoon of cornstarch to help thicken it. Make sure to blend thoroughly before pouring it into the pie shell. Baking it longer may also help set the filling.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Bake it, cool completely, and then refrigerate. Just be sure to cover it well. Allow it to come to room temperature or warm slightly before serving for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).