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Harrison Reid's Praline-pumpkin Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
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tb
butter 1/3
c
dark-brown sugar,
packed
1/3
c
pecans,
finely chopped
1
pie crust,
(9-9nch)
1
c
evaporated milk 1/2
c
water 2
eggs 1
cn
pumpkin,
(16 oz)
1/2
c
granulated sugar 1
t
ground cinnamon 1/4
t
ground ground cloves 1/4
t
ground nutmeg 1
t
salt 1/2
c
whipping cream,
whipped
optional 20
buttered pecan halves,
opt.
Directions:
Cream butter with dark-brown sugar until fluffy. Stir in pecans and
press mixture into bottom of pie crust. Pierce bottom of crust with
fork. Bake at 450 degrees 10 minutes. (This forms praline layer.) Cool.
Combine evaporated milk and water in saucepan and scald. Beat eggs in
large bowl. Stir in pumpkin, granulated sugar, cinnamon, cloves, nutmeg
and salt. Stir in hot milk mixture to blend. Spoon evenly over praline
layer. Bake at 350 degrees 50 to 60 minutes until set, but still soft in
center. Cool and serve with whipped cream. Garnish with 20 buttered
pecan halves. Each serving contains about: 628 calories; 628 mg
sodium; 126 mg cholesterol; 40 grams fat; 62 grams carbohydrates; 10
grams protein; 1/03 grams fiber. Source: L.A. Times Home Magazine (an
old one). By: Rose Dosti, L.A. Times, Culinary SOS
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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