Recipe Link: Praline Pumpkin Pie

If Pumpkin Pie and Pecan Pie got married and had a ridiculously decadent baby, this would be it:  Praline Pumpkin Pie from Deeba Rajpal's "Passionate about Baking" blog.  In this post, she reviews a new cookbook and then posts the recipe at the bottom of the page.

I read this recipe thinking "there isn't a diet in the world this would be good for." Hah! But then if you don't eat this sort of thing very often, who cares? It's definitely a dairy recipe, (calls for cream, milk and butter), and I was trying to figure out how to possibly make it pareve. Although it might work to substitute coconut milk for the cream and milk, what to do about the butter in the praline topping? There's not a chance on earth I would ever use margarine in place of butter and coconut oil just wouldn't work at all for this so I guess I won't be having this for Thanksgiving dinner. It would be a fabulous dessert for a dairy luncheon, or Sunday brunch.

We have a row boat load of pumpkin puree in the freezer thanks to cheap pumpkins in late October. We cut them in half, scooped out the insides, roasted the seeds with various spices and then baked the halves until they were soft. Then we scooped out the flesh and mashed it like potatoes, measured out 2 cup portions and put it in freezer bags. We got as much air out of the bags as possible and laid them flat to freeze. We now have enough pumpkin to use through the winter.  If you don't have a freezer loaded with pumpkin puree like we do, stock up this week and next on canned pumpkin.  With pecans now on sale everywhere, this would be a mightily impressive dessert for not a lot of "dough."  (Oh my gosh, that was the worst pun ever, but it made me giggle, so there you have it.)  :D

Here's the link again:  Praline Pumpkin Pie.