Pumpkin Pie with Praline Crust
Angie Halten
This praline crust is a delicious change from a regular pie crust.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Crust:
- 1/3 cup pecans finely chopped
- 1/3 cup brown sugar packed
- 3 Tbsp butter or margarine softened
Filling:
- 3 eggs lightly beaten
- 1/2 cup brown sugar packed
- 2 Tbsp cornstarch
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 can 16 ounces pumpkin purée
- 1 1/2 cups half-and-half cream
For crust, combine the pecans, sugar and butter, press into the bottom of pie plate.
Bake at 450'F for 10 minutes.
For filling, combine first eight filling ingredients, then stir in pumpkin. Gradually add cream and mix until combined.
Pour into crust and bake at 350'F for 45-50 minutes or until a knife inserted near the center comes out clean.
