This Pumpkin Praline Pie is like a mash-up of smooth cheesecake and pumpkin pie all covered in a crunchy, toffee-nut topping.
Pile on some whipped cream, fudge topping and a pinch of pie spice and you have a real show stopping dessert.
P.S. I always forget how good pumpkin recipes taste outside of October and November.
12 ounces cream cheese, softened
1/3 cup sugar
Pastry For A Single-Crust Deep-Dish Pie (recipe follows)
1 (15-ounce) can pumpkin
3/4 cup sugar
2 teaspoons pumpkin pie spice
3/4 cup half-and-half or light cream
3/4 cup chopped walnuts
1/2 cup chopped chocolate-covered English toffee bars
1/4 cup packed brown sugar
Hot fudge ice cream topping, to serve
Whipped cream, to serve
Pumpkin pie spice, to serve
1. In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the egg. Cover and chill for 30 minutes.
2. Preheat oven to 375℉.
3. Prepare pastry. On a lightly floured surface, use your hands to slightly flatten pastry. Roll dough from center to edge into a circle about 13 inches in diameter. Transfer pastry into a 9 inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Do not prick pastry.
4. For pumpkin filling: In a large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese layer. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes.
5. In a small bowl, combine walnuts, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with walnut mixture.
6. Bake for 25 to 30 minutes more or until a tester inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice.
Recipe from Better Homes And Gardens
Pastry For A Single-Crust Deep-Dish Pie
1 1/2 cups flour
1/4 tsp salt
6 Tbs shortening
1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in 6 tablespoons shortening until pieces are pea size.
2. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all of the dough is moistened (5 to 6 tablespoons cold water total). Form dough into a ball.
It Girl are a Glasgow based band and Neon Signs, their debut album, was released yesterday.
Tight guitar and slamming drum music that I never get tired of. I love the vocals, too.
Victim To The Clock. Ain’t it the truth?
Check out It Girl on Facebook and Bandcamp, where you can name your price to get the new album.
Oooh, spectacular… I have to go and eat now! Thanks for adding this to our collection. Cheers