PRALINE PUMPKIN PIE

Praline Pumpkin Pie image

Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland

Provided by Taste of Home

Time 1h5m

Yield 10 servings.

Number Of Ingredients 16

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 large 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

Steps:

In a small bowl, combine the pecans, sugar and butter; press onto 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 in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.