Praline Pumpkin Pie

  • Rating ****

Serves 6 to 8


  • 1/3 cup finely chopped pecans
  • 1/3 cup plus 1/2 cup brown sugar
  • 2 tablespoons butter, softened
  • One 9-inch unbaked pie shell
  • 3 whole eggs
  • 2 eggs, separated
  • 1 cup canned pumpkin
  • 1 1/2 cups heavy cream
  • 1/4 cup dark rum
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground mace (optional)
  • 2 tablespoons granulated sugar


Preheat the oven to 400 degrees F.

Blend the pecans with 1/3 cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie dish.

Blend all the remaining ingredients except the egg whites and granulated sugar. Pour into the pie shell. Bake for about 50 minutes.

Make a meringue by beating the egg whites until stiff, adding the granulated sugar while beating.

After the pie has baked, remove from oven and cover with meringue. Return to a 425 degrees F oven just to brown the meringue.

Recipe reprinted by permission of Random House 2005. All rights reserved.

RecID 11303

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