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Ingredients
| 9" pie shells: 1 shell |
| pecans: 1/3 cup |
| light brown sugar (packed): 1/3 cup |
| salted butter: 2 Tbl (softened) |
| eggs: 2 |
| canned pumpkin: 1 cup |
| light brown sugar (packed): 2/3 cup |
| all-purpose flour (unsifted): 1 Tbl |
| ground cloves: 1/4 tsp |
| ground mace: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| light whipping cream (fluid): 1 cup |
Praline Pumpkin Pie II
Credit: AllRecipes
User rating:
"This fantastic recipe has been in my family for years. It's spicy custard filling with praline crust compliments any holiday meal. You may substitute evaporated milk for the cream, if you prefer."
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Prep Time
30 min -
Cook Time
55 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.