Copyright

©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

Pinterest

11/25/2009

Pumpkin Praline Pie

I made this one this morning for Thanksgiving.

9 inches pastry crust, unbaked (my glass pie dishes are actually 9 1/2 inch)
1/3 cup finely toasted and chopped pecans
1/3 cup packed brown sugar
2 tablespoons unsalted butter, softened
2 eggs
1 cup canned pumpkin
2/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
1 cup half and half

Directions

Preheat oven to 450.

Fit pastry crust into 9" pie plate. Prick crust all over with fork.

Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of pie crust.

Bake for 10 minutes.

Stir together eggs, pumpkin, 2/3 cup brown sugar, flour, salt, and pumpkin pie spice. Gradually blend in half and half until mixture is smooth a creamy. Pour into partially baked shell.

Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes. At about 20 minutes into the baking I wrapped the pie crust edges with aluminum foil so it wouldn't burn.

No comments: