Gingered Pumpkin Praline Delight Pie
Indulge in the rich and warm flavors of the Gingered Pumpkin Praline Delight Pie, a perfect dessert for any fall gathering or holiday celebration. This delectable pie features a creamy pumpkin filling enriched with a hint of spicy ginger, all sitting atop a crunchy, caramelized praline layer that adds a delightful texture. Par-baked to golden perfection, the classic pie crust complements the luscious filling, making every bite a heavenly experience. Serve it with a dollop of whipped cream for an unforgettable treat that will impress your guests!
8
Servings
N/A
Calories
14
Ingredients
Ingredients
Classic pie crust
1 (9 inch) (par-baked for 10 minutes (see recipe link))
Brown sugar
1/2 cup (packed)
Unsalted butter
1 tablespoon (softened)
Finely minced gingerroot
1 tablespoon (fresh)
Sugar pie pumpkin
1 2/3 cups (pureed or canned pumpkin)
Brown sugar
2/3 cup (packed)
All-purpose flour
4 teaspoons (sifted)
Cinnamon
1 1/2 teaspoons (ground)
Ground ginger
1/2 teaspoon
Ground cloves
1 pinch
Salt
1 pinch
Eggs
3 (large)
Heavy cream
1 cup
Vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C) to par-bake the pie crust. Follow the instructions in the linked recipe for the perfect classic pie crust.
2
In a mixing bowl, combine the 1/2 cup of brown sugar, softened butter, and minced gingerroot. Mix until thoroughly blended into a smooth paste.
3
Remove the par-baked pie crust from the oven. Evenly crumble the ginger and brown sugar mixture over the bottom of the crust.
4
Return the pie crust to the oven and bake for an additional 12 minutes, or until the praline mixture begins to bubble and the edges of the crust are golden brown.
5
Watch for bubbles in the praline layer; gently press them down with the back of a spoon if needed. Remove from the oven and reduce the temperature to 325°F (160°C).
6
In a separate bowl, whisk together the pureed pumpkin, 2/3 cup of brown sugar, sifted flour, cinnamon, ground ginger, pinch of cloves, and pinch of salt until smooth.
7
Add the eggs, heavy cream, and vanilla extract to the pumpkin mixture. Whisk until just blended; avoid overmixing.
8
Once the praline layer has hardened but remains warm, carefully pour the pumpkin filling into the pie crust, over the praline mixture.
9
Bake the pie in the preheated oven for 45-50 minutes, or until the edges of the filling look slightly dry and the center jiggles just slightly.
10
Allow the pie to cool completely at room temperature before slicing and serving. For an extra treat, top with whipped cream!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gingered Pumpkin Praline Delight Pie?
It is a rich fall dessert featuring a creamy pumpkin filling with hints of spicy ginger, layered over a crunchy, caramelized praline base in a par-baked crust.
How many servings does this recipe yield?
This recipe yields 8 servings.
What temperature is used for par-baking the pie crust?
The oven should be preheated to 400°F (200°C) for the initial par-baking steps.
What temperature do I use for the final bake?
The temperature should be reduced to 325°F (160°C) for the final stage of baking the pumpkin filling.
What ingredients are in the praline layer?
The praline layer is made from 1/2 cup of packed brown sugar, 1 tablespoon of softened unsalted butter, and 1 tablespoon of finely minced fresh gingerroot.
How long do I bake the praline mixture in the crust?
Bake the praline mixture for 12 minutes or until it begins to bubble and the crust edges are golden brown.
Can I use canned pumpkin for this recipe?
Yes, you can use either 1 2/3 cups of pureed sugar pie pumpkin or canned pumpkin.
How much brown sugar is needed for the filling?
The filling requires 2/3 cup of packed brown sugar.
What spices are used in the pumpkin filling?
The filling uses 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, a pinch of ground cloves, and a pinch of salt.
Does the flour need to be prepared in any specific way?
Yes, the 4 teaspoons of all-purpose flour should be sifted before being added to the filling.
How many eggs are required for the pie?
The recipe calls for 3 large eggs.
What type of cream is used for the filling?
The recipe uses 1 cup of heavy cream.
Is fresh ginger used in this recipe?
Yes, 1 tablespoon of finely minced fresh gingerroot is used in the praline layer.
Should the butter be melted or softened?
The butter for the praline layer should be softened.
What should I do if the praline layer bubbles up?
If bubbles form in the praline layer, you should gently press them down with the back of a spoon.
How long does the completed pie bake?
The pie takes 45-50 minutes to bake at 325°F.
How do I know when the pumpkin pie is done?
The pie is done when the edges of the filling look slightly dry and the center jiggles just slightly.
Does the pie need to be cooled before serving?
Yes, the pie should cool completely at room temperature before you slice and serve it.
What is the recommended topping for this pie?
It is recommended to top the pie with a dollop of whipped cream.
What size pie crust is needed?
You need one 9-inch classic pie crust.
Does the recipe include vanilla?
Yes, the filling contains 1 teaspoon of vanilla extract.
Is there salt in the recipe?
Yes, there is one pinch of salt in the pumpkin filling.
What kind of ginger is in the filling portion specifically?
The filling uses 1/2 teaspoon of ground ginger.
Should I overmix the eggs and cream into the pumpkin?
No, you should whisk them until just blended and avoid overmixing.
How is the praline layer applied to the crust?
The ginger and brown sugar mixture is evenly crumbled over the bottom of the par-baked crust.
Is this a good recipe for Thanksgiving?
Yes, it is tagged specifically as a Thanksgiving dessert and holiday baking recipe.
How many ingredients are in this recipe?
There are 14 ingredients in this recipe.
What is the first step of the instructions?
The first step is to preheat your oven to 400°F (200°C) to par-bake the pie crust.
Should the pumpkin filling be poured over the praline while it is still warm?
Yes, pour the pumpkin filling over the praline mixture once the praline has hardened but remains warm.
What gives the pie its crunchy texture?
The caramelized praline layer at the bottom of the crust provides the crunchy texture.