Easy Pumpkin Praline Pie
Source of Recipe
BBR
Recipe Introduction
Posted by: DorothyR_in_Malibu**********This can be made a day ahead, and it is still delicious! In fact, it holds up well in the refrigerator for several days. This won a 2nd place in a local pie contest.
List of Ingredients
1 (15-ounce) can solid pack pumpkin
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/8 teaspoon salt
2 eggs
1/2 cup milk or half and half
Prepared unbaked pie shell (see recipe)
Topping:
1/4 cup butter
1/2 cup brown sugar
3/4 cup coarsely chopped pecans
Recipe
Heat oven to 350 degrees. In a mixing bowl combine pumpkin, both sugars, cinnamon, ginger, salt, eggs and milk. Mix until well blended. Pour into prepared unbaked pie shell. Bake for 40 minutes.
Meanwhile, prepare the topping by mixing all topping ingredients until crumbly. After the pie bakes for 40 minutes, remove it from the oven, sprinkle on the topping evenly, and return to the oven to bake for another 25 minutes. Remove from oven, cool and refrigerate at least a few hours for easiest slicing.
Serves 8.
No-Roll Pie Crust:
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons milk
Put all ingredients into a 10-inch pie pan. Mix with a fork until blended, and then pat onto the bottom and up the sides of the pie pan. Make an attractive edge on top if you like by pinching with a thumb and forefinger.
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