Show Us How You Live Friday-- Dessert Recipes!

Saturday, September 26, 2009

As soon as I saw the schedule yesterday, I knew exactly what recipe I was going to share. Without a doubt, Pumpkin Praline Pie is my favorite dessert to make, especially in the fall. It contains three of my favorite food groups: cheesecake, pumpkin pie, and Heath bar...

I found it in a Better Homes and Gardens magazine a few years ago and it has replaced (or at least joined) the Thanksgiving pie spread every year. And don't let the recipe or combination of baking styles intimidate you! It's very easy and sooooooo (SOOOOOOOOO) good.

So without further adieu...

Pumpkin Praline Pie
  • 12-oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp finely shredded orange peel (I omit this because of personal preference; doesn't change consistency)
  • Pastry for a single crust deep-dish pie (you need a fairly deep pie pan)
  • 1 (15 oz) can pumpkin puree
  • 3/4 cup granulated sugar
  • 2 tsp 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 Heath bars
  • 1/4 cup packed brown sugar
  • Hot fudge ice cream topping (optional)
  • Whipped cream (optional)
  • Pumpkin pie spice (optional)
1. In a medium bowl, combine cream cheese and the 1/3 cup granulated sugar; beat with an electric mixer on low to medium speed until smooth. Beat in 1 egg, stir in orange peel. Cover and chill for 30 minutes.

2. Preheat oven to 375F. Unroll pie pastry into a 10-inch deep-dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Crimp edge high. Do not prick pastry.

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

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

5. Bake for 25 to 30 minutes more or until a knife inserted neat the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours.

6. If desired, garnish with hot fudge sauce, whipped cream, and additional pumpkin pie spice.

Serves 10
Nutritional information: Probably a million calories, 900 grams of fat, and 320 carbs.... But it's soooooooo good!

Thanks for stopping by. Happy baking!!

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