Traditional pumpkin pie served with a luscious pistacho praline sauce.

Pumpkin Pie with Pistachio Praline Sauce

1 cup firmly packed brown sugar
2 tablespoons cornstarch
1 cup cold water
1/2 cup chopped shelled pistachios
2 tablespoons butter or margarine
1 teaspoon vanilla extract

Filling:
2 large eggs
1 3/4 cups LIBBY'S® 100% Pure Pumpkin
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 cups milk
1 (9-inch) unbaked pie shell

1. Praline Sauce: Combine brown sugar and cornstarch; add water. Cook and stir over medium-high heat until thickened and bubbly. Stir in butter and vanilla. Add pistachios just before serving; mix well.
   Serve warm or cool over Pumpkin Pie. Top with a dollop of whipped cream; garnish with additional chopped pistachios. Makes about 3/4 cup sauce.
2. Pumpkin Pie: In a small bowl beat the 2 eggs. Add pumpkin, sugar, cinnamon, ground ginger, salt and ground cloves; mix thoroughly. Blend in milk. Pour into unbaked pie shell.
3. Preheat oven to 425°F (220°C)
4. Bake for 15 minutes; reduce heat to 350°F (175°C) and continue baking 45 minutes or until knife inserted near center comes out clean.

Makes 8 servings.

Recipe and photograph: Courtesy of the California Pistachio Commission.