ATLANTA - Thanksgiving dinner just isn't complete without a pumpkin pie.
Jane Grover, owner of PIE a bakeshop, has an eye for culinary delights and although she is not a professionally trained chef, she is a passionate home baker running a successful family-run dessert business.
Grover stopped by Good Day Atlanta with her son Mark to share with viewers her famous pumpkin praline pie recipe.
For today's recipe from Jane Grover see below. For more information on Pie a bakeshop click here.
- 1 9" pie shell, your own recipe or store bought. Blind baked until light golden brown and dry to the touch.
- 1 15 ounce can pumpkin puree
- 3/4 cup packed dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
- 2 teaspoons dark corn syrup
- 1/2 cup packed dark brown sugar
- Pinch of salt
- Preheat oven to 350 degrees with rack in the middle position.
- Mix pumpkin, brown sugar, spices, and salt in a large saucepan. Cook, stirring often, over medium-high heat until spices are fragrant and filling thickens, about 4-5 minutes, remove from heat. This steps helps the spices to deepen in flavor and eliminates any excess moisture which will result in a thick, creamy filling once baked.
- Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla extract. Pour filling into par baked pie shell and bake, 30-35 minutes, until filling is puffy, slightly cracked around edges and the middle jiggles just a bit.
- While pie bakes prepare the topping: Mix brown sugar, pecans and salt in a bowl. Add vanilla and darn corn syrup and mix using fork until blended and is the texture of wet sand.
- Remove pie from oven and spread topping evenly over filling. Continue to bake until pecans are toasty and topping bubbles around edges, 8-10 minutes. Cool pie on wire rack for at least 2 hours. Enjoy!