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Praline Pumpkin Pie Recipe

Photo by: Taste of Home

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Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland

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8-10 Servings
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 eggs, lightly beaten
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups half-and-half cream
Additional chopped pecans, optional

Directions

In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°.
For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 10 servings.

Nutritional Analysis: 1 piece equals 344 calories, 16 g fat (8 g saturated fat), 95 mg cholesterol, 279 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.

Praline Pumpkin Pie published in Country Woman November/December 1995, p31