PUMPKIN AND PRALINE PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 pie crusts
  • Filling:
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 tbsp. flour
  • 1 tbsp. bitters (optional)
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 egg, lightly beaten
  • 2 tbsp. butter
  • 1 can (29 oz.) pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1/4 cup milk
  • 1 cup water
  • Praline:
  • 4 tbsp. butter, softened
  • 2/3 cup light brown sugar
  • 2/3 cup pecans, coarsely chopped
  • Whipped cream, for garnish (optional)
  • Instructions:

Directions

  • Mix sugars, flour, bitters, spices in large bowl.
  • Stir in egg; set aside.
  • Melt butter in large skillet over low heat.
  • Add pumpkin, simmer, stirring occasionally until puree thickens slightly, 10 minutes.
  • Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
  • Praline:
  • Prepare crusts.
  • Preheat to 450°F.
  • Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
  • Reduce oven temp to 400°F.
  • Pour half pumpkin filling into each crust; smooth top with spatula.
  • Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
  • Cool completely and serve.
  • Garnish with whipped cream or topping, if desired

Notes

Categories: Dessert  Pie  Thanksgiving 
© 2006-2014 BakeSpace, Inc. All Rights Reserved