A huge thank you to Chef Geoff Blount for coming into the studio this morning and sharing all kinds of baked goods as well as the recipe for his Pumpkin Pecan Praline Cream Pie, which is guaranteed to be a hit at Thanksgiving this year. I hate when recipes go on and on about the season and everything before getting to the actual recipe, so I won't keep rambling here, and give you what you are looking for!
Yields: One 9" pie
1st Layer
1 egg
1 oz cream cheese
1/2 cup sugar
1/2 tablespoon vanilla
4 oz pumpkin filling
1 teaspoon pumpkin spice
2nd Layer
4 eggs
3/4 cup Kayro corn syrup
1/2 cup sugar
1/2 tablespoon vanilla
1/2 teaspoon salt
Instructions
Mix all the first layer Ingredients till smooth with a paddle
Pour the first layer into unbaked shell
Top with 3/4 c toasted pecans
Mix all the first layer Ingredients till smooth with a whisk
Pour second layer on top of the pecans
Bake for 50 minutes on 325 degrees….Drizzle some Bourbon over the top when it comes out of the oven. Chill Overnight . Serve at room temp.