The only thing better than pumpkin pie is deep-dish pumpkin pie!
- For Praline Pecans:
- 1/2 cup sugar
- 1/4 cup water
- 2 cups whole pecans, roasted
- For Filling:
- 6 eggs
- 1 cup packed brown sugar
- 1 cup light corn syrup or golden syrup
- 3 cups heavy cream
- 3 cups cooked, mashed pumpkin (approx. 3 pounds raw)
- 1 tablespoon dark rum
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 prepared sweet shortcrust pastry shell
Companion recipe: Lattice Apple Pie
FOR THE PRALINE PECANS:
Insert a toothpick into each of the pecans. Set aside.
Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and boil until golden, about 5-7 minutes. Using the toothpick, quickly dip each pecan into the toffee. Place the pecans on an oiled wire rack to set, about 2 minutes. Preheat the oven to 350 degrees F.
FOR THE FILLING:
Whisk together the eggs and brown sugar in a bowl. Add the syrup and mix until smooth. Stir in the cream, pumpkin puree, rum, nutmeg and salt. Combine thoroughly. Pour into the prepared pastry shell; bake for 35-40 minutes, until firm to the touch in the middle. Let cool before decorating with the Praline Pecans.
Tip: Use a deep dish pan with fluted edges and a removable bottom for an attractive presentation. It is also the perfect size for a hearty quiche.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
702 calories; 46g total fat; 181mg cholesterol; 129mg sodium; 71g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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