Pumpkin Praline Pie
So Thanksgiving has come and gone, but my love of anything pumpkin remains throughout the winter. For our Thanksgiving, I wanted to honor the tradition of serving pumpkin pie, but I wanted to add a little twist. I found this recipe, an interesting hybrid of pumpkin and pecan pies, and it was a big hit at our meal. Try it for your next holiday dinner, or make the holidays last longer and make it later in the winter…it might make you feel a little festive during the gray days of January!
By the way…I often use recipes from Cooking Light, with an edit here and there. This is another one that has been reworked by them to reduce calories. They list this one at just 262 calories a slice, (admittedly 1/12 of a pie is a small slice), but it is still significantly less than other pies I’ve made.
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- ½ cup chopped pecans
- 2 tablespoons honey
- Preheat oven to 425°F.
- Roll pie crust into an 11-inch circle (if using Pillsbury, you just have to round it out a bit).
- Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under and flute.
- Mix together 2/3 cup brown sugar, ¼ teaspoon salt, egg whites, egg, and evaporated milk in a bowl.
- Whisk in pumpkin, cinnamon, nutmeg and cloves.
- Pour mixture into prepared pie pan; bake at 425°F for 10 minutes.
- Leaving pie pan in the oven, reduce heat to 350°F and bake for another 20 minutes (shield edges of pie crust with foil or a pie crust guard to prevent crust from getting too brown).
- To prepare topping, combine flour, ¼ cup brown sugar, and 1/8 teaspoon salt in a bowl.
- Stir in melted butter, then stir in pecans.
- After the pie has cooked for 20 minutes at 350°F, sprinkle the topping over the pie and the drizzle the honey over the topping.
- Bake at 350°F for another 30 minutes or until center is set.
- Cool 1 hour before serving