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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine. Ingredients:
1/3 cup pecans, finely chopped |
1/3 cup brown sugar, packed |
3 tablespoons butter, softened |
1 (10 inch) unbaked pastry shells |
3 eggs, lightly beaten |
1/2 cup brown sugar, packed |
1/2 cup 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 (16 ounce) can pumpkin |
1 1/2 cups half-and-half cream |
additional chopped pecans (optional) |
Directions:
1. Combine the pecans, sugar and butter; press into the bottom of pie shell.
2. Prick sides of pastry with a fork.
3. Bake at 450°F for 10 minutes; cool for 5 minutes.
4. Combine first eight filling ingredients; stir in pumpkin.
5. Gradually add cream.
6. Pour into pie shell.
7. If desired, sprinkle chopped pecans on top.
8. Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
9. Cool completely.
10. Store in the refrigerator.
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