Praline Pumpkin Pie II
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Praline Pumpkin Pie II
INGREDIENTS
- 1 (9 inch) unbaked pie crust
- 1/3 cup ground pecans
- 1/3 cup brown sugar
- 2 tablespoons butter, softened
- 2 eggs
- 1 cup canned pumpkin puree
- 2/3 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup light cream
DIRECTIONS
- 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.)
- 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.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
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