Prep Time 50m
Cook Time 75m
Ready Time 180m
Yield 8 to 10 servings


Ingredients
CRUST
FILLING
  • 1 (16 oz.) can solid-pack pumpkin
  • 1/4 cup Smucker's® Cider Apple Butter
  • 1 tablespoon butter
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon Pillsbury BEST™ All Purpose Flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 (12 oz.) can PET® Evaporated Milk
  • 2/3 cup water
MERINGUE
  • 1/4 cup granulated sugar, divided
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
PRALINE TOPPING
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons dark corn syrup
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  • 1/3 cup chopped pecans
Preparation Directions
  • Step 1Heat oven to 450ºF.
CRUST
  • Step 1Prepare and bake single pie crust according to recipe directions, using a 10-inch pie plate; cool.
FILLING
  • Step 1Combine pumpkin, apple butter and butter in medium saucepan. Cook and stir over medium heat until butter melts. Remove from heat. Stir in brown sugar, granulated sugar, flour, pumpkin pie spice and salt.
  • Step 2Combine eggs, evaporated milk and water. Gradually stir into pumpkin mixture. Pour into baked pie crust.
  • Step 3Bake 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake an additional 30 to 40 minutes or until center is almost set.
MERINGUE
  • Step 1Combine 1 tablespoon granulated sugar, cornstarch and cold water in small saucepan, cooking and stirring over medium heat until mixture is clear. Cool.
  • Step 2Beat egg whites and vanilla with electric mixer at high speed until frothy. Beat in remaining 3 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition. Beat until soft peaks form. Add cornstarch mixture. Beat 1 minute at high speed.
PRALINE TOPPING
  • Step 1Combine brown sugar, corn syrup, butter and vanilla in small saucepan, cooking and stirring over medium heat until butter is melted and mixture is blended. Remove from heat.
  • Step 2Spoon dollops of meringue in a ring around outside edge of pie. Sprinkle nuts over center. Drizzle praline topping over nuts, as desired.
  • Step 3Bake at 350ºF 15 minutes or until golden. Cool to room temperature before serving. Refrigerate leftover pie.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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