SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Praline Pie

Makes: 10 servings
Prep 40 mins Chill 30 mins Bake 375°F 50 mins
Pumpkin Praline Pie
Ingredients
  • 12  ounces  cream cheese (four 3-ounce packages or 1-1/2 8-ounce packages), softened
  • 1/3  cup  sugar
  • 1  egg
  • 1  teaspoon  finely shredded orange peel
  •  Pastry for a Single-Crust Deep-Dish Pie
  • 1 15  ounce can  pumpkin
  • 3/4  cup  sugar
  • 2  teaspoons  pumpkin pie spice
  • 3  eggs
  • 3/4  cup  half-and-half or light cream
  • 3/4  cup  broken walnuts
  • 1/2  cup  milk chocolate-covered toffee pieces or chopped chocolate-covered English toffee bars
  • 1/4  cup  packed brown sugar
  •  Hot fudge ice cream topping (optional)
  •  Whipped cream (optional)
  •  Pumpkin pie spice (optional)
Directions

1. In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.

2. Preheat oven to 375 degrees F. Prepare Pastry for a Single-Crust Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll dough from center to edge into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2- to 10-inch deep-dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high (photo). Do not prick pastry.

For Pumpkin Filling::

3. In a large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese layer. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes.

4. In a small bowl, combine walnuts, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with walnut mixture.

5. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice.

Pastry for a Single-Crust Deep-Dish Pie
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 6  tablespoons  shortening
  • 5 - 6  tablespoons  cold water
Directions

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all of the dough is moistened. Form dough into a ball.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe