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Praline Pumpkin Pie

Praline Pumpkin Pie

Praline Pumpkin Pie

Praline Pumpkin Pie
Recipe By:
Praline Pumpkin Pie
  • 1 (9”) unbaked pie crust
  • ⅓ c. packed brown sugar
  • 3 T. butter
  • ½ c. toasted chopped pecans
  • 1 ½ c. canned pumpkin
  • ⅔ c. packed brown sugar
  • 1 t. ground cinnamon
  • ½ t. ground ginger
  • ½ t. ground nutmeg
  • 3 eggs
  • 1 (5-oz.) can evaporated milk
  • ¼ c. milk
  • 2 T. bourbon or rum
  1. Place pie crust into 9” pie plate. Do not prick crust. Line with double thickness of foil. Bake 450 for 8 minutes. Remove foil and bake another 5 minutes or till set and dry. Cool.
  2. Combine ⅓ c. sugar and butter in saucepan. Cook and stir until butter is melted and sugar is dissolved (mixture may appears to separate.)
  3. Stir in pecans. Spread over bottom of baked shell. Cool to room temperature.
  4. Combine pumpkin, ⅔ c. sugar and spices. Add eggs. Beat lightly with had mixer or fork.
  5. Gradually add milks and liquor. Mix well.
  6. Place pie on oven rack. Pour in filling. Cover edges with foil. Bake 20-25 minutes or until knife inserted in center comes out clean. Cool. Cover and chill to store.

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