Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Pies - Pastries
Praline Pumpkin Pie
Tip: This recipe utilizes pie weights, which are small ceramic or metal pellets used to line an unbaked pie crust to keep it from shrinking when cooked. You can substitute one to two cups of dried beans for the weights. Simply pour the beans into the foil-lined crust, and bake.
Yields: 8 servings (serving size: 1 wedge)
Ingredients:
- 1 cup all-purpose flour, divided
- 3-1/2 tablespoons ice water
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable shortening
- Cooking spray
- 1 (15-ounce) can pumpkin
- 1 cup 2% low-fat milk
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons maple syrup
- 2 tablespoons bourbon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- 1/3 cup chopped pecans
- 1/4 cup packed brown sugar
- 1-1/2 teaspoons maple syrup
Preheat oven to 400°. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside.
Combine 3/4 cup flour, granulated sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice-water mixture; mix with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap. Fold edges of dough under; flute. Pierce bottom and sides with a fork. Place a 10-inch square of foil over dough. Place pie weights evenly over foil. Bake at 400° for 5 minutes; cool on a wire rack. Remove foil and pie weights.
Combine pumpkin and next 12 ingredients; stir well with a whisk. Pour into crust. Bake at 400° for 40 minutes; shield edges of crust with foil after 30 minutes.
Combine nuts, 1/4 cup brown sugar, and 1-1/2 teaspoons syrup. Sprinkle over pie; bake an additional 15 minutes or until filling is set. Cool completely on a wire rack.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
