Praline Pumpkin Pie
|Pastry||1 (For Single Crust Pie)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Custard mix||3 Ounce (1 Package No Bake)|
|Pumpkin pie spice||2 Teaspoon|
|Canned pumpkin||16 Ounce (1 Can, 2 Cup)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Toasted chopped pecans||1 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
To toast pecans, dot 1 tablespoon butter or margarine over pecans in shallow baking pan.
Bake in 350° oven for 15 minutes or till toasted, stirring often.
For filling, in small saucepan melt the 1/4 cup butter or margarine.
Stir in the brown sugar and 1/2 cup toasted pecans; cook and stir till bubbly.
Spread over bottom of baked pastry shell; cool to room temperature.
In medium saucepan combine granulated sugar, custard mix, and pumpkin pie spice.
Stir in pumpkin, milk, and evaporated milk.
Cook and stir till bubbly.
Cover and cool 10 minutes.
Carefully pour pumpkin mixture over pecans in pastry shell.
Chill pie till firm before serving.
Garnish top with additional toasted pecans.
Cover and chill to store.