Praline Pumpkin Pie II
Description
A pecan praline crust filled with a spiced pumpkin custard complements any holiday meal.
Ingredients
•
1 (9 inch) unbaked pie crust
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1/3 cup ground pecans
•
1/3 cup brown sugar
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2 tablespoons butter, softened
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2 eggs
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1 cup canned pumpkin puree
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2/3 cup brown sugar
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1 tablespoon all-purpose flour
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1/4 teaspoon ground cloves
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1/4 teaspoon ground mace
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1 cup light cream
Directions
1
Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
2
In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
3
Bake in the preheated oven for 40 to 45 minutes, or until filling is set.