I used to not be a pumpkin pie person.
I don’t really know why, other than the fact that there were always cooler pies around. Pumpkin pie is boring and orange and looks sad sitting next to lemon meringue or coconut cream, or one of my personal favorites — Sugar Cream Pie.
And don’t get me started on chocolate cream pie. Because — chocolate. Chocolate almost always wins.
But over the years, I have developed a fondness for pumpkin pie. It’s not a year round treat for me, but I look forward to a slice (or three, if we are being honest) on Thanksgiving. The cold creamy filling and the Cool Whip on top (always Cool Whip) can’t be beat.
Also, I really think pumpkin pie is something you have to be older to appreciate. Kind of like getting up early, keeping snacks in your purse for during church service, and the value of a good, COMFORTABLE pair of walking shoes.
Young people just don’t know what is truly good in life, do they?
When I saw this recipe in my local paper, I knew I needed to try it. Anything praline is like a magnetic force to me — I mean…it’s cooked sugar and butter.
Besides the lovely layer of pecan praline on the bottom of the pie, this pie is also special in it’s texture. It’s light and fluffy instead of the dense filling I’m used to. This is because of the meringue that is folded in. If raw eggs skeeve you out though, I’m sure meringue powder would do the trick!!
If you’re tired of your regular pumpkin pie, I HIGHLY recommend giving this Pumpkin Praline Pie a whirl. The buttery praline in every bite gives it a hint of richness, and the fluffy texture is fabulous!!
- 1 (10 inch) unbaked pie crust (I used the kind you unroll and put in your own pie pan -- since you form them yourself they look homemade!!)
- 1/3 cup butter, softened to room temperature
- 1/3 cup dark brown sugar
- 1/3 cup chopped pecans
- 1/2 oz (1 envelope) plain gelatin
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- 16 oz can pumpkin
- 4 eggs (SEPARATED)
- 3/4 cup whole milk
- 1 cup granulated sugar, divided
- 1 1/2 cup COLD heavy cream
- 1/4 cup powdered sugar
- Preheat oven to 425. Prick pie crust all over with a fork, then bake for 10-12 minutes, until golden brown all over. In a medium bowl, combine butter, sugar, and pecans. Spread over crust and bake for 5 minutes longer. Remove from oven and cool completely on a wire rack.
- In a double boiler, stir together 3/4 cup granulated sugar, gelatin, pumpkin pie spice, and salt. Slowly stir in pumpkin, milk, and egg yolks. Stir over boiling water constantly until thick -- about 15 minutes. Pour into a bowl and let cool, then cover and chill in refrigerator until cold and firm, at least several hours.
- In a GREASE FREE mixing bowl, beat eggs whites on medium high speed until foamy. Increase speed to high and slowly add 1/4 cup of granulated sugar, a little bit at a time. Beat until a stiff meringue forms.
- Beat chilled pumpkin mixture until fluffy, then gently fold into egg white mixture. Pour into pie crust and chill until firm.
- Before serving, place metal mixing bowl and mixer whisk attachment in freezer for 10 minutes. Pour cold cream and powdered sugar into bowl and beat on medium high until whipped cream forms. Spread over pie and serve.
This pie is dangerous to have around. Especially if your husband doesn’t eat pumpkin pie.
Have you ever tried to eat a pie alone? Hard work, people.