Heather‘s Mom’s Praline Pumpkin Pie Recipe
I am sure you all love a recipe of your Mom’s and I know that this is a blog about flowers…..but I have no choice but to share this amazing recipe with you all!
1 pie crust (yes I buy mine)
For the Praline
1/2 cup packed brown sugar
1 TBS unsalted butter; softened at room temperature
1 TBS finely chopped ginger
For the Filling
1 2/3 Cups canned pumpkin puree
2/3 Cup packed brown sugar
4 tsp all purpose flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
Just a pinch of cloves
and a Pinch of salt
3 large eggs
1 cup of heavy cream
1 tsp vanilla
Follow the instructions to cook the pie shell but cook a little less than usual
Make the Praline
Mix the sugar, butter and fresh ginger until well blended. Crumble the Praline evenly over the slightly cooked pie shell’s bottom and bake at 425F until the sides of the curst are golden brown and the praline is bubbling and dark brown. (about 12 minutes) Press any bubbles down with the back of a spoon. Remove from oven and reduce the heat to 325F.
Make the Filling
In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves and salt together until smooth. Add the eggs, cream and vanilla, whisk until well blended. When the praline has hardened but is still warm, pour the filling into the crust.
Bake until the edge of the filling loos slightly dry and the center jiggles slightly when the pan is nudged, 45-50 minutes. Cool and refrigerate over night. ENJOY!