Praline Pecan Pumpkin Pie Recipe
Ingredients
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Butter | 3 Tablespoon | |
| 1 unbaked (9-inch) pie shell | ||
| Evaporated milk | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Canned pumpkin | 1 1/2 Cup (16 tbs) | |
| 3 eggs, lightly beaten | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Pumpkin pie spice | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Mix together the 1/3 cup brown sugar, pecans and butter.
Spread the pecan mixture in the pie shell.
Bake at 400 degrees for 10 minutes.
Stir the evaporated milk and water together in a saucepan; scald over medium heat.
Remove from heat.
Combine the next 6 ingredients in a large bowl and mix well.
Beat in the scalded milk mixture.
Pour into the prepared pie shell.
Bake at 350 degrees for 50 minutes.
Serve with whipped cream.
Spread the pecan mixture in the pie shell.
Bake at 400 degrees for 10 minutes.
Stir the evaporated milk and water together in a saucepan; scald over medium heat.
Remove from heat.
Combine the next 6 ingredients in a large bowl and mix well.
Beat in the scalded milk mixture.
Pour into the prepared pie shell.
Bake at 350 degrees for 50 minutes.
Serve with whipped cream.
Chef
