Praline Pumpkin Pie

Ingredients:

  • 1/3 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, softened
  • 1 unbaked pastry shell (10 inches)
  • Filling:
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 1/2 cups half-and-half cream
  • Additional chopped pecans, optional    

Directions:

  1. In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell.
  2. Prick sides of pastry with a fork.
  3. Bake at 450° for 10 minutes.
  4. Cool on a wire rack for 5 minutes.
  5. Reduce heat to 350°.
  6. For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin.
  7. Gradually add cream.
  8. Pour into pastry shell.
  9. If desired, sprinkle chopped pecans on top.
  10. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
  11. Cool on a wire rack for 1 hour.
  12. Refrigerate for at least 3 hours before serving.
  13. Refrigerate leftovers.

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