Editor’s Note: This article has been updated since its original publication date. (2024)
My love of the the Biltmore Estate in Asheville, North Carolina runs deep. When I had my TV show, Dishing with Carolina Chefs in the early 2000s, I visited the Biltmore on numerous occasions to do interviews. I learned so much about the estate over the years. In addition to the fine chefs, winery, and estate itself, the philosophy behind all that happens there is incredible. One of my favorite recipes is their Praline Pumpkin Pie. A seasonal favorite, I thought I would enjoy!
Praline Pumpkin Pie
Crust Ingredients:
• 1 pie crust, partially baked
• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped
Filling Ingredients:
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)
Method:
Preheat oven to 400 degrees.
Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9″ deep dish pie shell and bake in preheated oven for about 10 minutes.
Then place in freezer until praline mixture is semi-frozen.
For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl.
Add the salt and spices, mixing well.
Slowly stir in the milk and cream, then add the pumpkin puree.
Pour mixture into pie shell over praline mixture.
Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set.
Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake.
If desired, garnish with candied pecans and whipped cream when cool.
Enjoy!
Image courtesy of Biltmore Estate
