Praline Pumpkin Pie
Dress up simple pumpkin pie with this caramel-like candy coating. You've just found a new holiday favorite!
1 (9-inch) unbaked pie crust*
1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (15-ounce) can pumpkin purée
2 large eggs
1 cup evaporated milk
2 teaspoons vanilla extract
1/2 cup finely chopped pecans
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine, softened
- Preheat oven to 425°F (220°C).
- For Filling: In a large bowl combine brown sugar, flour, cinnamon, ginger, nutmeg and salt; add pumpkin, eggs, evaporated milk and vanilla; mix well.
- Pour into unbaked pie crust. Bake 15 minutes, reduce temperature to 350°F (175°C), and bake an additional 15 minutes.
- For Praline: In a small bowl combine pecans, brown sugar and butter; mix well. Sprinkle on top of the pie and bake 30 minutes longer or until center is set. Cool completely on a wire rack.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.