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Pumpkin-Praline Pie

By: Southern Living magazine

"You can't eat just one bite of this creamy pumpkin and crunchy pecan pie. It overtakes the strongest willpower."

Rate/Review | Read Reviews (4)

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Original Recipe Yield 1 - 9 inch pie

Ingredients

1/2 (15 ounce) package refrigerated piecrusts
1 (15 ounce) can pumpkin
1 cup milk
2 eggs
2/3 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract, divided
2/3 cup chopped pecans
1/2 cup firmly packed light brown sugar
1 teaspoon light corn syrup

Directions

FIT pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork.
BAKE at 375 degrees for 7 to 8 minutes.
WHISK pumpkin, next 6 ingredients, and 1 teaspoon vanilla until blended. Pour into prepared crust.
BAKE at 375 degrees for 40 minutes, shielding with aluminum foil the last 15 minutes to prevent excessive browning.
COMBINE pecans, 1/2 cup brown sugar, corn syrup, and remaining 1 teaspoon vanilla. Sprinkle over pie.
BAKE 10 to 15 more minutes or until set. Cool completely on a wire rack.