PRALINE PUMPKIN CUSTARD PIE

Praline Pumpkin Custard Pie image

This recipe is similar to others posted here, but it uses less pumpkin in the filling which makes it more custard-like. The praline layer really complements the pumpkin. A holiday favorite! For the crust, I use Recipe #243072.

Provided by appleydapply

Categories Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

9 inches pastry crust, unbaked
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter, softened
2 eggs, well-beaten
1 cup canned pumpkin
2/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger)
1 cup half-and-half cream or 1 cup evaporated milk

Steps:

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.

Nutrition Facts : Calories 347, Fat 18.4, SaturatedFat 6.6, Cholesterol 65.3, Sodium 399.4, Carbohydrate 42.6, Fiber 2.2, Sugar 28, Protein 4.8

*** Explore more Praline Pumpkin Custard Pie Recipes »

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