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Pumpkin Pie with Praline by www.country-cooking.com
-PRALINE (OPTIONAL)
2 T (1/4 stick) butte, softened
1/3 c Chopped pecans
1/3 c Brown sugar
-
2 Unbaked 8 inch pie shells,
-or one
-Unbaked 10 inch pie shell
2 T (1/4 stick) butter
1 29 oz. can pumpkin puree
1/2 c Granulated sugar
1/2 c Brown sugar
1 T All purpose flour
1 T Bitters (optional)
1 t Ground cinnamon
1/2 t Ground ginger
1/2 t Salt
1/4 t Grated nutmeg
1/4 t Ground cloves
1 Egg, beaten
1 12 oz. can evaporated milk
1/4 c Milk
1 c Water
Prepare the praline filling, if desired. Preheat oven to 450 F. In a small
bowl, creme together the butter and brown sugar. Blend in the 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. (This may not happen, but if it does, that
is what you should do.) Let cool before filling. 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. NOTE: 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.
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