Pumpkin Praline with Caramel Drizzle

Buy Fat Toad Farm Caramel at our online farm store!

Pumpkin Praline with Caramel Drizzle
Recipe By: Pie Provisions

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1 Bottom Pie Crust (in a pie pan), keep refrigerated until ready to use.
2oz Fat Toad Farm Maple Caramel

Praline Pecan Topping:
1 cup Pecan Halves, chopped
¾ cup Light Brown Sugar
¼ tsp Salt
3 Tbs Unsalted Butter, Melted

Pumpkin Filling:
1 15oz Can Pumpkin
1 12oz Can Evaporated Milk
2 Large Eggs
1 cup Light Brown Sugar
1 Tbs All-Purpose Flour
½ tsp Salt
1¾ tsp Cinnamon
1½ tsp Ginger
1 tsp Nutmeg
1/4tsp Allspice

Directions for Praline Pecan Topping:
*You can toast the pecans up to 3 days ahead of time if needed*
1. Pre-heat oven to 350° F.
2. Place chopped pecan halves onto a baking sheet, and bake for 5 minutes or until toasted. Pecan halves are toasted once the air smells nutty and the pecans have turned a shade of dark brown. Remove pecan halves and allow to cool.
3. Combine cooled, toasted pecan halves, light brown sugar, and salt in a medium bowl. Mix until combined. Add melted butter. Using your hands or a wooden spoon, mix until combined. Set aside.

Directions for Pumpkin Filling:
1. Combine pumpkin, evaporated milk, and eggs in a medium bowl. Mix until combined.
2. Combine light brown sugar, flour, salt, cinnamon, ginger, nutmeg, and allspice in a separate, large bowl. Mix until combined.
3. Pour the wet ingredients on top of the dry ingredients. Using a whisk, mix until combined and no lumps remain. Set aside.

1. Pre-heat oven to 350° F.
2. Remove the bottom pie crust from the refrigerator. Par-bake the bottom crust by lining the crust with parchment paper and fill it to the brim with pie weights (or dried beans!).
3. Bake the weighted pie for 15 minutes on the bottom rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Pour pumpkin filling into par-baked pie crust. Return to oven for 35 minutes.
6. Rotate pie and bake for an additional 15 minutes. If the filling is set, remove the pie from the oven and continue on to step 7. If the pie is still wobbly, return to the oven for 10-15 minutes, until set.
7. Using your hands, evenly sprinkle the praline pecan topping over the entire surface of the pie.
8. Return the pie to the oven. Bake for an additional 15 minutes. Remove it from the oven and allow to cool.
9. As the pie cools, drizzle Fat Toad Farm Maple Caramel over the top of the pie.
Serve pie warm or cold with whipped cream. This pie will last in the refrigerator for up to 7 days. Buy Fat Toad Farm Caramel online at our farm store!

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