"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honeyed Pumpkin Pie with Broiled Praline Topping Recipe

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This recipe for Honeyed Pumpkin Pie with Broiled Praline Topping, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pillsbury
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
Pillsbury refrigerated pie crust (15oz.) softened as directed on box
Filling:
1 can (15oz.) pumpkin
1 cup honey
3/4 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. ground allspice
4 eggs
3/4 evaporated milk
Topping:
1/3 cup chopped pecans
1/4 cup packed brown sugar
2 tbsp. butter, melted

Directions:
Directions:
Heat oven to 375. Remove pie crust from pouch; place flat on work surface. With rolling pin, roll crust into 13" round; place in 10" deep dish pie pan as directed on box for One-Crust filled pie. In large bowl with electric mixer, beat pumpkin, honey, salt, nutmeg and allspice on med. speed until blended. Beat in eggs. On low speed, gradually add milk, beating until well blended. Pour into crust lined pan. Bake 45-55 minutes or until edge is set. Cool completely on wire rack, about 2 hours. Set oven control to broil. In small bowl, mixbtopping ingredients; sprinkle over pie. Broil with top 4-6" from heat 2-3 minutes or until topping is bubbly. Store in refrigerator.

 

 

 

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