Pumpkin Praline Pie: The Recipe
One prepared pie crust in a 10'' pie pan. Prepare your own or frozen works like a charm, since it's the filling that is incredible. If using frozen, thaw first for a half hour, and then proceed.
Preheat oven @ 450 degrees.
3 T. butter, soft
1/3 C. pecans, finely chopped
1/3 C. brown sugar, packed
Combine and press gently into the bottom of the pie shell. Prick sides of crust with a fork. Bake Shell @ 450 degrees for 10 minutes. Cool at least 2 minutes.
Once you remove prepared shell from oven, reduce oven temperature to 350 degrees.
Meanwhile, prepare the Pumpkin-Custard Filling:
3 slightly beaten eggs
1/2 C. sugar
1/2 C. brown sugar
2 T. flour
3/4 t. salt
3/4 t. cinnamon
1/2 t. ginger, ground
1/4 t. cloves
1/4 t. mace (originally recipe calls for mace, but I skip it)
Combine all of the above, and then add:
1 1/2 C. pureed pumpkin, and then:
1 1/2 C. hot half and half cream
Pour into prepared pie shell, bake @ 350 degrees, for 50-60 minutes, until set. Bake pie on a cookie sheet to avoid oven spills. Cool and serve with whipped cream.
*Note the filling Pumpkin-Custard filling is enough to fill two pies. I always make two crusts (or use two frozen, as they always come in packs of two!) and then double the pecan-praline mixture for the two shells. Make the filling in one bowl and then divide between the two prepared pie shells.