Elevate your Thanksgiving table with this delicious Hazelnut Praline Pumpkin Pie served on a flaky homemade crust
Delicious Hazelnut Praline Pumpkin Pie
Are you looking to elevate your Thanksgiving table this year?
Maybe you’re tired of the same pies year after year. How about this delicious hazelnut praline pumpkin pie?
Picture this: flakey crust, soft spicy center, ooey gooey crunchy praline, and soft whipped cream to the top. How does that sound?
I’d say you found a new pie recipe to make this year!
If you’re not a baker or don’t have the time or patience, use store-bought pie dough and the rest is super easy.
Originally when I wrote this recipe, my idea was to top the pie with pecan praline, unfortunately, I couldn’t find them at my local Target so I used hazelnuts since I had them on hand.
You can use them interchangeably in this recipe.
I always like to give options since I know what it’s like when you want to make a recipe and have every ingredient but one.
I know how stressful shopping, cooking, and arranging tables can be during Thanksgiving, so having the flexibility to adapt your recipes to whatever ingredients you have on hand is a plus.
As always, you can forgo the praline topping and make a simple pumpkin pie. I based my recipe on a can of Libby’s.
Just made a few subs, as you’ll see below.
Hope you can give this Delicious Pie a try!
Hazelnut Praline Pumpkin Pie
Ingredients
For Pie Crust
- 1 stick Unsalted Butter chilled
- 1 1/2 cups Flour
- 2 tablespoons Sugar
- 1/4 teaspoons Salt
- 6 tablespoons Ice Water
For Pumpkin Filling
- 1 can Pumpkin Puree 15 oz
- 1 can Condensed Milk 14 oz
- 1/4 cup Sugar
- 1 teaspoon Pumpkin Pie Spice Mix add more to your taste
- 1/2 teaspoon Salt
For Hazelnut Praline
- 1 1/4 cup Roasted Hazelnuts skinned and chopped
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup Condensed Milk
- 2 tablespoons Butter
- 1/4 cup Light Corn Syrup
- 2 Eggs
- 1/4 teaspoon Salt
Garnish
- 1/2 cup Heavy Cream chilled and cubed
- 2 teaspoons Powdered Sugar
- 2 teaspoons hazelnuts finely chopped
Instructions
For Pie Crust
- Using the food processor, place the flour, salt and sugar. Process for 5 seconds
- Add in the butter and press a few times until the butter becomes the size of peas
- A little at a time add the water and process until a dough forms
- Flatten dough and place in plastic wrap. Chill for 30 minutes minimum
- Remove dough from the fridge and using a rolling pin, flatten the dough on a floured surface into a round shape
- Carefully transfer this dough into a pie plate. Crimp the edges if desired or simply cut off the excess dough
- Place this dough in the freezer for 30 minutes
- Preheat the oven to 425 degrees F
- Using a fork, pierce the bottom of the pie a few times
- Cover pie with parchment paper and add some pie weights, dry rice, or beans over the parchment paper. This will prevent the dough from overpuffing.
- Blind bake for 10 minutes, remove the paper and pie weights and continue baking for 7-8 more minutes or until center is no longer doughy
For Pumpkin Filling
- In bowl, mix all the ingredients together using a hand whisk until the filling is smooth
- Pour filling inside the blind baked pie shell
- Bake at 425 F for 15 minutes
- Reduce the temperature to 350 F and bake for an additional 20-25 minutes. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a bit.
- Remove from oven and make the praline
For Hazelnut Praline
- In a heavy-bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk, and hazelnuts over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 230 Degrees F. Keep mixing constantly to prevent the mixture from burning
- Remove from heat and add the vanilla extract
- Pour mixture over baked pie
- Let it cool before adding whipping cream (optional)
Garnish
- In a bowl and using a hand whisk (you can also use an electric mixer), whip the cream until thickened, slowly add the sugar and continue mixing until firm
- Plac cream over the cooled pie and sprinkle hazelnuts on top
Notes
Nutrition
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