 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
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 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 king arthur unbleached 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:
1. 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°.
2. 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.
3. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 10 servings.
|
|