kitchenelf
Chef Extraordinaire
Praline Pumpkin Pie
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 eggs, lightly beaten
1/2 cup packed brown sugar
1/2 cup 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 (16 ounces) pumpkin
1 1/2 cups half-and-half cream
Additional chopped pecans, optional Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork.
Bake at 450'F for 10 minutes; cool for 5 minutes.
Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top.
Bake at 350'F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
Yield: 8-10 servings
**Recipe originally posted by Filus
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 eggs, lightly beaten
1/2 cup packed brown sugar
1/2 cup 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 (16 ounces) pumpkin
1 1/2 cups half-and-half cream
Additional chopped pecans, optional Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork.
Bake at 450'F for 10 minutes; cool for 5 minutes.
Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top.
Bake at 350'F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
Yield: 8-10 servings
**Recipe originally posted by Filus
