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?