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Name: Pumpkin-Praline Pie
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: 12
Cuisine: not set
Ingredients: 7 ounces Pie Dough refrigerated; Cooking Spray; 2/3 cup Light brown sugar packed; 1/4 teaspoon Kosher Salt; 2 large eggs; 1 large egg; 12 ounces Evaporated milk fat free; 15 ounces pumpkin puree; 1/2 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/8 teaspoon ground cloves; 1/2 cup Flour; 1/4 cup Light brown sugar packed; 1/8 teaspoon Kosher Salt; 1/2 cup Chopped pecans; 2 tablespoon honey; 2 tablespoon Melted Butter

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INGREDIENTS

7 ounces Pie Dough ; refrigerated
Cooking Spray
2/3 cup Light brown sugar ; packed
1/4 teaspoon Kosher Salt
2 large eggs
1 large egg
12 ounces Evaporated milk ; fat free
15 ounces pumpkin puree
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon ground cloves
1/2 cup Flour
1/4 cup Light brown sugar ; packed
1/8 teaspoon Kosher Salt
1/2 cup Chopped pecans
2 tablespoon honey
2 tablespoon Melted Butter

Servings

INSTRUCTIONS

Step 1

Preheat oven to 425°F.

Step 2

To prepare pie, roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.

Step 3

Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).

Step 4

To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.

NOTES

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Pumpkin-Praline Pie

7 ounces Pie Dough refrigerated
 Cooking Spray
2/3 cup Light brown sugar packed
1/4 teaspoon Kosher Salt
2 large eggs
1 large egg
12 ounces Evaporated milk fat free
15 ounces pumpkin puree
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon ground cloves
1/2 cup Flour
1/4 cup Light brown sugar packed
1/8 teaspoon Kosher Salt
1/2 cup Chopped pecans
2 tablespoon honey
2 tablespoon Melted Butter

Step 1
Preheat oven to 425°F.

Step 2
To prepare pie, roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.

Step 3
Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).

Step 4
To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 12 Servings

Calories: 299
Calories from Fat: 137 (46%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.6g
Cholesterol 116.7mg		36 %
Sodium 230.2mg		8 %
Potassium 208.2mg		5 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 34.2g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 299

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