≡   Categories
Praline Pumpkin Custard Pie

9 inches pastry crust, unbaked
13 cup finely chopped pecans
13 cup packed brown sugar
2 tablespoons butter, softened
2 eggs, well-beaten
1 cup canned pumpkin
23 cup packed brown sugar
1 tablespoon all-purpose flour
12 teaspoon salt
1 14 teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger)
1 cup half-and-half cream or 1 cup evaporated milk


Preheat oven to 450. Fit pastry crust into 9" pie plate. Prick crust all over with fork. Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust. Bake 10 minutes. 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. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.

Source: www.food.com