Praline Pecan Pumpkin Pie
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|9 inch unbaked pie shell||1|
|Evaporated milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , lightly beaten|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
Mix together the 1/3 cup brown sugar, pecans and butter.
Spread the pecan mixture in the pie shell.
Bake at 400 degrees for 10 minutes.
Stir the evaporated milk and water together in a saucepan; scald over medium heat.
Remove from heat.
Combine the next 6 ingredients in a large bowl and mix well.
Beat in the scalded milk mixture.
Pour into the prepared pie shell.
Bake at 350 degrees for 50 minutes.
Serve with whipped cream.