Thanksgiving is literally tomorrow and I don’t know if you’re still scrambling for a last-minute dessert like many, but stop what you’re doing and make this pie! There’s always the option of pumpkin pie, pecan pie, or cherry, but wait, what if there’s both? This Pumpkin Praline Pie has a sweet combination of a praline layer on the bottom, with a creamy pumpkin filling in the center, and then topped with another layer of sugary praline. We can’t forget that flaky crust! A pie crust is 80% of it’s success and having it buttery and flaky is exactly what you want. Use our pie crust recipe, or who are we kidding, Thanksgiving is tomorrow, go buy one!

How to Make the Pie

1. Start by preparing your pie crust, because if you want to make it yourself, you’ll need plenty of time for all the chilling.
2. Chill the crust once made. Chill again once you press it into the pan. Then par-bake the crust with pie weights or rice in the center to help keeps its shape.
3. Lightly chop some pecan halves and toss your brown sugar with them. Sprinkle this filling over the bottom of the crust. This will be your praline bottom.
4. Whisk together your pumpkin filling which includes pumpkin, sweetened condensed milk, brown sugar, eggs, and spices.
5. Pour the filling over the pecans and sugar and bake at 425 F for 15 minutes, then reduce heat to 350 F and bake for another 40-45 minutes.
6. Once baked, let the pie fully cool.
7. Lastly, whisk together more chopped pecans along with your melted butter and brown sugar. Sprinkle this on top of the cooled pie and broil for 3-5 minutes until bubbly and shiny.
8. Store covered in the fridge.

Ingredients You Need

• Pumpkin Puree
• Sweetened Condensed Milk
• Eggs
• Brown Sugar
• Pecans
• Ground Cinnamon
• Ground Ginger
• Ground Nutmeg
• Pumpkin Pie Spice
• Butter
• If you’re making your own pie crust you’ll also need flour, sugar, cold butter, ice water, and apple cider vinegar.

Tips For the Best Pie Crust

Pie crust can be scary for many, and to be honest, I still have a hard time getting it perfect every time. With the right steps and tips, you’ll have it right every time. Most of the time when it doesn’t turn out, it’s just because you forgot a step.

• Always use cold ingredients for your crust – Having cold butter, and ice water will help the crust to keep its shape. Since we mold it with our hands, naturally the butter is going to warm up. Many people haven’t heard of this, but keeping your flour in the fridge or freezer will not only keep it fresh longer but also helps the pie crust keep its shape because it’s cold.
• Par-baking the crust is very important – Par-baking the crust helps it to partially bake preventing the filling from seeping in and making it soggy.
• Adding 1-2 tsp of apple cider vinegar will help make the crust extra flaky when baked.
• Freeze your crust after you put it in the pan – A lot of the time people forget to chill their crust after it’s in the pan. If you don’t, the crust could shrink in the oven and the butter will seep out.
• If you’re having a hard time crimping the edges, you can do some other fun techniques. You can still roll the edges underneath and then press down with a fork or spoon to create some fun designs.

Perfecting the Filling

The pumpkin filling is really the easiest part of the pie because all you do is whisk together your pumpkin, sweetened condensed milk, eggs, brown sugar, and spices. Pour the sucker into the crust!

How to Tell When the Pie is Done Baking

Since this is a custard pie, you don’t have to worry about poking it or the browning. All you do is give the pan a little jiggle and if the center is soupy, it needs more time. If the center is a little wobbly like jello, it’s done.

When it’s baking it may puff up a bit, but will settle as it cools.

Can I save some praline topping for later?

Yes! If you have some extra pecan praline topping, you can definitely save it for another time. Add it to ice cream, pancakes, cookies, or yogurt.

How Can I Store the Pie?

To keep the pie for a few days, tightly cover with plastic wrap and store in the fridge until you are ready to enjoy. I highly suggest letting it come to room temp before serving. This pie is best enjoyed before 4 days.

For more of our delicious pie recipes visit our:

• The BEST Chai Apple Pie
• Peanut Butter Chocolate Pie
• Key Lime Cream Pie
• Cherry Pie Crumble Bars

Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016