Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, and pepper to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
Remove from heat and whisk in the cream and milk followed by the beaten eggs (see Recipe Notes) and vanilla. Pour the filling into pie crust.
Bake for 40-50 minutes, until the pie is cracked around the edges and the center barely jiggles.
While the pie is baking, add the pecans, brown sugar and salt to a bowl and stir until evenly combined. Add the corn syrup and vanilla and mix until evenly moistened.
Sprinkle the pecan mixture evenly over filling; then sprinkle with 1 tablespoon sugar.
Return the pie to oven (you may need to cover edges of crust with foil) and bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
Let the pie cool on a wire rack for at least 2 hours. Serve with lightly sweetened whipped cream (if desired), and enjoy!
I prefer a homemade pie crust or graham cracker crust, but a store-bought crust works well also.If the pumpkin mixture is too warm after stirring in the cream, temper eggs by adding a small amount of pumpkin to the eggs to warm them before adding the eggs back in to the pumpkin. This will ensure there are no bits of scrambled eggs in the pumpkin custard.Make sure eggs are thoroughly whisked into pumpkin mixture…you don’t want areas of unincorporated eggs in the custard.Pie can be made and cooled 2 days ahead of time, then wrapped in plastic and refrigerated. Bring to room temperature before serving.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Praline Pumpkin Pie https://www.outlandercast.com/2018/11/praline-pumpkin-pie-outlander.html November 16, 2018