Chef Geoff's Pumpkin Pecan Praline Cream Pie Recipe


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.