Pumpkin Praline Pie

Based on an award-winning recipe, pumpkins and pecans!

Pumpkin Praline Pie image by Laura Bittner under CC license

1 refrigerated pie crust
1/2 cup pecan pieces
1-1/4 cup dark brown sugar
3 tablespoons softened butter
2 large eggs
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk
caramelized pecans for garnish (optional)

Pre-heat oven to 375 F. In a food processor, add pecan pieces, 1/2 cup of the dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are of a mealy texture. Press very firmly into bottom only of the pie crust so it will not float up during baking. In a mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add the rest of the brown sugar (3/4 cup) and the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust. Cover edges of crust with aluminum foil to prevent oven browning. Bake in oven checking after 45 minutes. Pie is done when filling is set but still slightly jiggly in center. Depending on oven 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator. Garnish with whipped cream and caramelized pecans.

Note: This recipe was donated by a reader in 2002. In 2003 we received this note anonymously: "This recipe is my wife's award winning recipe to the very ingredient. All you did was change some details...you are correct...it is awsome!" We would love to give credit where credit is due. If anyone knows more about who this wonderful award-winning chef is, please let us know! Update: in 2016 we finally received an answer. This recipe is based on a recipe by Beth Ann Woodward of Spring, Texas. See her original recipe here. It includes her recipe for pie crust as well as instructions for the carmelized pecans for garnish.

Servings: 8

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