Praline Pumpkin Pie II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1(9 inch) unbaked pie crust
- ⅓cup ground pecans
- ⅓cup brown sugar
- 2tablespoons butter, softened
- 2eggs
- 1cup canned pumpkin puree
- ⅔cup brown sugar
- 1tablespoon all-purpose flour
- ¼teaspoon ground cloves
- ¼teaspoon ground mace
- ½teaspoon ground cinnamon
- ½teaspoon salt
- ½teaspoon ground ginger
- 1cup light cream
Instructions
Step 1
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.)Step 2
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.Step 3
Bake in the preheated oven for 40 to 45 minutes, or until filling is set.