Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Praline-Bottom Pumpkin Pie




Source of Recipe


Internet


List of Ingredients




1/4 cup butter
1/2 cup toasted pecans, chopped
1/2 cup brown sugar, packed
1 9 inch baked pie shell
1 (2-1/4 to 3 oz.) package custard mix
1/3 cup sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
2/3 cup evaporated milk (not sweetend condensed)
1 (16 oz.) can pumpkin


Recipe



In saucepan melt butter. Stir in the pecans and brown sugar. Cook and stir until mixture bubbles. Then spread over bottom of baked pie shell. Cool. In 2 quart saucepan, combine custard mix, granulated sugar and spice. Stir in milk and evaporated milk and pumpkin. Cook and stir until mixture bubbles. Cover and cool 10 minutes. Pour into pie shell. Chill until firm.

Notes: Garnish with whipped cream.