Praline Pumpkin Custard Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The praline layer really complements the pumpkin. A holiday favorite. For the crust, I use Pastry Crust (Pie Crust). Ingredients:
9 inches pastry crust, unbaked |
1/3 cup finely chopped pecans |
1/3 cup packed brown sugar |
2 tablespoons butter, softened |
2 eggs, well-beaten |
1 cup canned pumpkin |
2/3 cup packed brown sugar |
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
1 1/4 teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger) |
1 cup half-and-half cream or 1 cup evaporated milk |
Directions:
1. Preheat oven to 450.
2. Fit pastry crust into 9 pie plate. Prick crust all over with fork.
3. Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
4. Bake 10 minutes.
5. Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
6. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.
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