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Praline Pumpkin Pie Recipe

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This recipe for Praline Pumpkin Pie, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Jeansonne-1976
Added: Tuesday, May 6, 2008


1 unbaked 9" pastry shell
3 T butter
1/3 cup brown sugar ,firmly packed
1/3 cup chopped pecans
Custard Layer:
1 cup evaporated milk
1/2 cup water
3 eggs
1 tsp pumpkin pie spice
whipped cream
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp salt

Prepare pie crust for 9" pie plate. Cream butter with brown sugar. Stir in pecans. Press over bottom of shell. Bake for 10 min at 450 degrees. Cool for 10 min. Reduce oven to 350
Custard Layer: Scald milk with water in saucepan. In larger bowl beat eggs slightly, stir in pumpkin, sugars, spices and salt. Beat in scalded milk. Pour intocooled pastry shell. Bake @ 350 for 50 min or until center is set but still soft. (Do not over bake) custard will set as it cools. If desired top with whip cream.




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