"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin ~ Praline Pie Recipe

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This recipe for Pumpkin ~ Praline Pie, by , is from Fifty Years in the Kitchen by Marj Moritz, 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!

Marj Moritz


Pie ~

(14.2 oz.) Pkg. refrigerated pie dough
cooking spray
⅔ cup packed light brown sugar
tsp. kosher salt
2 large egg whites
1 large egg
1 (12-oz.) can fat-free evaporated milk
1 (15 0z.) can unsalted pumpkin puree
tsp. ground cinnamon
tsp. ground nutmeg
tsp. ground cloves

1. Preheat oven to 425 F.
2. To prepare pie, roll dough into an 11-inch circle.
3. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.
4. Combine ⅔ cup brown sugar, tsp. salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next three ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425 for 10 minutes. Reduce heat to 350 F. (leave pan in oven).
6. Bake at 350 F. for 20 minutes (shield edges of piecrist with foil if they get too brown).

Topping ~

2.13 oz. all-purpose flour (about 1/2 cup)
1/4 cup packed light brown sugar
1/8 tsp. kosher salt
2 T. unsalted butter, melted
1/2 cup chopped pecans
2 T. honey

1. Combine flour, 1/4 cup brown sugar, and 1/8 tsp. salt in a bowl.
2. Stir in melted butter. Stir in pecans.
3. Sprinkle topping over pie. Drizzle with honey.
4. Bake at 350 degrees for 30 minutes or until center is set.
5. Cool 1 hour before serving.

Personal Notes:
Personal Notes:
Can't decide between pumpkin or pecan? This pie has a taste of both!




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