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

Source: The Martha Stewart Show, Episode 3037
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23
  • joanneedham
    2 DEC, 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
    Reply
  • antoniuk
    21 NOV, 2007
    why did some of the sugar crystalize and some stay looking clear???
    Reply
  • Norm
    16 NOV, 2007
    I used to do whole pecans drizzled with maple syrup, but I like this way too.
    Reply

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