Pumpkin pie with praline

1 servings

Ingredients

Quantity Ingredient
Praline (optional)
2 tablespoons (1/4 stick) butter, softened
⅓ cup Brown sugar
⅓ cup Chopped pecans
2 eaches Unbaked 8 inch pie shells, or one unbaked 10 inch
2 tablespoons (1/4 stick butter
1 each 29 ounce can pumpkin puree
½ cup Granulated sugar
½ cup Brown sugar
1 tablespoon All purpose flour
1 tablespoon Bitters (optional)
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Salt
¼ teaspoon Grated nutmeg
¼ teaspoon Ground cloves
1 each Egg, beaten
1 each 12-ounce can evaporated milk
¼ cup Milk
1 cup Water

Directions

Prepare the praline filling, if desired. Preheat oven to 450 F. In a small bowl, cream together the butter and brown sugar. Blend in pecans. Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes, watching carefully so crusts do not puff up or slip down. Prick puffs with a fork if you see this happening, and pat the slipping crusts back up in place with the back of a fork. Preheat oven to 400 F. Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon. In a large mixer bowl, mix together the next 9 ingredients.

Add the egg, and mix again. Add the hot pumpkin gradually, then blend in the milks and water. Pour into pie shells and bake for 1 hour. Let cool completely before cutting. The filling can be made a day in advance and refrigerated. If you've used the praline, you may have extra pumpkin filling, bake it in individual custard cups. From: Cooking From Quilt Country Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-14-94

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