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Praline Pumpkin Pie I

By: Loye Schulthess

"This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans."

Rate/Review | Read Reviews (1)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

4 tablespoons butter
1/3 cup packed brown sugar
1/2 cup chopped pecans
1 (9 inch) pie crust, baked
2/3 (3 ounce) package egg custard mix
1/3 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2/3 cup evaporated milk
2/3 cup milk
1 (15 ounce) can pumpkin puree

Directions

Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
Pour pumpkin custard filling into pie shell, and chill until firm.