Praline Pumpkin Pie

By kimrinaldi1

Ingredients

• 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 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

Preparation

Step 1

In a small bowl, combine the pecans, sugar and butter; press into 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°.

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. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Yield: 10 servings.