Saturday, 3 November 2012

Praline Pumpkin Pie

This pumpkin pie is absolutely delicious with its crunchy pecan topping and sweet pumpkin filling it will be a hit at any family feast!

1 can (14oz/ 398 ml) pure pumpkin purée (1 1/2 cups/375mL)
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
2 eggs
2 tbsp (30 mL) brown sugar
1⁄2 tsp (2 mL) each: ground cinnamon, nutmeg and salt
9 inch single crust, unbaked pie shell (recipe below)

1.  Whisk together pumpkin, sweetened condensed milk, eggs, brown sugar and spices.
2.  Pour into unbaked pastry shell.
3.  Bake in preheated 425 ºF (220 ºC) oven 15 minutes. Reduce oven temperature to 350 ºF (180 ºC).
4.  Bake an additional 35 to 40 minutes or until knife inserted near centre comes out clean.
5. During the last 15 minutes top the pie with praline topping and continue to bake.

1/4 cup vegetable shortening
1/4 butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

Mix shortening, flour, butter and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured surface to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Praline Topping
½ cup packed dark brown sugar
¼ cup flour
¾ cup chopped pecans
¼ cup butter, cut into small bits
½ tsp cinnamon

Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. During the last 15 minutes of cooking time top pie and continue to bake.

Link to Recipe:Praline Pumpkin Pie

Whisk together pumpkin, sweetened condensed milk, eggs, brown sugar and spices.
Pour into a  unbaked pie shell and bake as directed.
Combine ingredients until crumbly and sprinkle on top of pie during the last 15 minutes of baking.

Remove from oven and cool.

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