Dress up simple pumpkin
pie with this caramel-like candy coating. You've just found a
new holiday favorite!
Praline
Pumpkin Pie
- 1/2 cup firmly packed
brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (15-ounce) can pumpkin puree
2 large eggs
1 cup evaporated milk
2 teaspoons vanilla extract
1 (9-inch) unbaked pie crust
1/2 cup finely chopped pecans
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine, softened
- Preheat oven to 425°F
(220°C).
- In a large bowl combine
brown sugar, flour, cinnamon, ginger, nutmeg and salt; add pumpkin,
eggs, evaporated milk and vanilla; mix well.
- Pour into unbaked pie
shell. Bake 15 minutes, reduce temperature to 350°F (175°C), and bake an
additional 15 minutes.
- Meanwhile, in a small
bowl combine pecans, brown sugar and butter; mix well. Sprinkle
on top of the pie and bake 30 minutes longer or until center
is set. Cool completely on a wire rack.
Makes 8 servings.
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