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Pumpkin Prailine Pie Recipe

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This recipe for Pumpkin Prailine Pie is from Los Dedos Cocina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pie crust (I use the Pillsbury Refrigerated Pie Crust)

Prailine Layer
1/2 cup pecan pieces
1/2 cup brown sugar
3 Tbsp. softened sugar

Pumpkin Filling
2 large eggs
3/4 cup brown sugar, firmly packed
1 cup canned pumpkin
1 Tbsp. flour
1/4 tsp. ground clove
1/4 tsp. mace
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup evaporated milk
Directions:
Directions:
Preheat oven to 375 deg.

In a good processor, add pecan pieces, brown sugar and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine meal. Press very firmly into the bottom only of the pie crust so it will not float up during baking.

In a mixing bowl, beat eggs until frothy with mixer. Then, with mixer on low or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour into prailine lined crust.

Bake in oven checking after 45 minutes. cover edges of crust to prevent over browning. Pie is done when filling is set, but still slightly jiggly in the center, 45-55 minutes total. Cool on counter and store in the refrigerator.

 

 

 

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