Pumpkin-Praline Pie

Name: Pumpkin-Praline Pie
Yield: Serves 8 to 10
Cuisine: American, Southern
Ingredients: 1 , (9-inch) pie shell, chilled in pie plate for 30 minutes; 1 , (15-ounce) can pumpkin puree; 3/4 cup packed (5¼ ounces), dark brown sugar; 2 teaspoons, ground cinnamon; 1 teaspoon, ground ginger; 1/2 teaspoon, ground allspice; Pinch , ground cloves; 1/2 teaspoon, salt; 1 cup, evaporated milk; 3 , large eggs; 2 teaspoons, vanilla extract; 1 cup, finely chopped pecans; 1 teaspoon, vanilla extract; 2 teaspoons, granulated sugar; 2 teaspoons, dark corn syrup; 1/2 cup packed (3½ ounces), dark brown sugar; Pinch , salt

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Appears in Cook's Country October/November 2006

Desserts or Baked Goods

What's not to like about a pie that combines the familiar spiced custard of a pumpkin pie with the praline-like chew of a pecan pie? We set out to create a recipe that yielded crunchy praline, sturdy pumpkin custard, and just the right sweetness.

SERVES8 to 10

TIME2 hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

The idea of combining two of our favorite holiday desserts—pumpkin pie and pecan pie—into one holiday recipe was pretty appealing. To make it a reality, we sweetened our filling with evaporated milk and dark brown sugar. We got rid of any s...

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