PUMPKIN PIE WITH TOASTED PECAN PRALINE TOPPING

I must be honest and say that Thanksgiving dessert always gives me a moment of pause.  I have never been a huge fan of pecan pie - it seems to sweet, which is odd coming from a girl who has an incredibly large sweet tooth.  Pumpkin pie is okay for one slice after dinner, but the rest of the pie always seems to sit on the counter as a quiet reminder of the holiday that just passed.  Fruit pie doesn't seem traditional or unique enough since we indulge in those throughout the year. 

At a craft fair a couple of weeks before Thanksgiving, a local caterer was handing out samples of a pumpkin dessert with a pecan struesel-like topping...and it was delish!  I made a mental note that this might be my dessert solution.  I found the recipe below and gave it a try last Thursday.  I had to keep myself from going back for seconds, and the pie was eaten in its entirety - success!  

Recipe courtesy of Amy Johnson from the blog "She Wears Many Hats," with a few comments of my own

PUMPKIN PIE WITH TOASTED PECAN PRALINE TOPPING
INGREDIENTS
1 (9 inch) deep-dish pie crust, unbaked, or better yet, bake your own
for pie filling:
2 eggs
½ teaspoon salt
1¼ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup brown sugar (either light or dark is fine); I used half of each
15 onces pure pumpkin puree
8 ounces evaporated milk
for Pecan Praline Topping:
2 tablespoons butter, softened
2 tablespoons brown sugar5 tablespoons toasted chopped pecans, lightly toasted

INSTRUCTIONS

1. Preheat oven to 425°F, and prepare pie crust for filling.
2. In a large bowl whisk the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together until combined well.
3. Add brown sugar, and pumpkin, and whisk together.
4. Gradually stir in evaporated milk until blended, and pour mixture into an unbaked 9" deep dish pie crust, place pie on baking sheet and bake at 425°F for 15 minutes, reduce oven temperature to 350°F and continue baking for 40 minutes. **I decided to cover my crust after it had baked for awhile…promptly forgot and ended up with a crispy crust.  Since this pie bakes for quite awhile, I highly suggest covering your crust!
5. Prepare Pecan Praline Topping while pie is baking, by mixing together all topping ingredients (softened butter, brown sugar and toasted pecans) in a small bowl until combined.
6. Carefully top pie with Pecan Praline Topping and cook for another 5-10 more minutes. Before removing pie from oven, check for doneness; knife, cake tester, or toothpick inserted in center of pie should come out clean.
7. Let cool for at least 1½ hours. Serve right away or refrigerate covered until ready to serve. Garnish with whipped cream or cool whip if desired.

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