Nov 2, 2009

Pumpkin Praline Pie

This is a nice variation on traditional pumpkin pie. There's a praline layer on the bottom and a pumpkin layer on top. I like the combination of flavors and textures, though I haven't been entirely successful in keeping some of the praline layer from floating to the top.

1 unbaked pie shell

Praline layer:
1/3 cup finely ground pecans, firmly packed
1/3 cup brown sugar, firmly packed
2 tablespoons soft butter or margarine

Pumpkin layer:
2 eggs
1 cup canned pumpkin
2/3 cup brown sugar, firmly packed
1 tablespoon flour
1/4 teaspoon cloves
1/8 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup half and half

Prepare pie shell. Refrigerate until ready for use. Preheat oven to 400 degrees.

To make praline layer, blend all ingredients in a small bowl. Press gently onto bottom of pie shell with back of spoon. To make filling, beat eggs until frothy in a medium bowl. Add remaining ingredients in order. Then beat only until well mixed. Pour into unbaked pie shell and bake 55 to 60 minutes or until tip of knife inserted in center comes out clean. Cool thoroughly on wire rack. Serve with whipping cream.

1 comment:

  1. Oh, all the pies! My mouth is watering. I still have one frozen peach pie filling. Maybe this weekend. . .
    My "shredded wheat" was actually Autumn Wheat, and it's usually pretty darn good. Brett calls it "twigs."
    Thanks for the prayers!