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Creamy Pumpkin Praline Pie
Praline makes these cheesecake like pumpkin pie extra special.
Quick Facts
Prep Time: 25 minutes
Cool Time: 30 minutes
Bake Time: 60 to 70 minutes
Yield: 8 servings
Ingredients
Praline
- 1/4 cup butter
- 1/3 cup Karo® Dark Corn Syrup
- 1/4 cup brown sugar
- 1 cup roughly chopped pecans
Creamy Pumpkin Pie
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup Karo® Light Corn Syrup
- 1/2 cup brown sugar
- 3 eggs
- 1 tablespoon Argo® Corn Starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 (9-inch) deep dish unbaked pie crust
Directions
- To make Praline: Heat butter in a large skillet over medium heat. Add corn syrup, brown sugar and pecans. Stirring constantly, cook 7 to 9 minutes, until pecans being to brown. Pour mixture onto parchment paper and spread thinly. Let cool at least 30 minutes. Crumble or chop into small pieces; set aside. Note: Praline can be made ahead and store in tightly covered container.
- To make Creamy Pumpkin Pie: Preheat oven to 350°F. Beat cream cheese in a large bowl with electric mixer until creamy. Add pumpkin, corn syrup and brown sugar; beat well. Add eggs, one at a time, beating just until blended. Add corn starch, cinnamon, nutmeg, allspice, salt and vanilla; beat until blended. Fold in prepared praline mixture. Place pie crust on a baking sheet. Pour pumpkin mixture into pie crust.
- Bake 60 to 70 minutes or until knife inserted in center of pie comes out clean. Cool and serve with cinnamon whipped cream.
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