This recipe, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.

The Martha Stewart Show, Episode 3037

Gallery

Recipe Summary

Yield:
Makes enough topping for two 9-inch pies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a baking sheet with vegetable oil; set aside.

    Advertisement
  • Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.

  • When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.

Advertisement

Reviews (3)

23 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 5
Rating: Unrated
12/02/2007
I made the praline-pecan topping and it was too coarse. I used my mini cuisinart and pulverized the topping and sprinkled it on the top of my cooled pie. The pulverized mixture was soo much better and did not overpower the pumpkin mixture. The crust was delicate and the design on the pie crust was a work of art. "simply delicious" Joan
Rating: Unrated
11/21/2007
why did some of the sugar crystalize and some stay looking clear???
Rating: Unrated
11/16/2007
I used to do whole pecans drizzled with maple syrup, but I like this way too.
Advertisement
Advertisement