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Praline pumpkin pie

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Ingredients/Components

sugar - 3/4 c
cinnamon - 1 tsp
milk - 2 Tbsp
salt - 1/2 tsp
eggs, beaten - 2 item
ginger - 1/2 tsp
Kraft caramels - 1 (14
ground cloves - 1/4 tsp
can evaporated milk - 1 fluid
can pumpkin - 1 oz
chopped pecans, toasted - 1 c
pastry for 1 crust 9-inch pie

How to make praline pumpkin pie:

Preheat oven to 425°. On lightly floured surface, roll pastry to 12-inch circle. Place a 9-inch pie plate. Turn under edge; flute. Bake 5 minutes. Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth. Add nuts. Spread 1 cup caramel mixture on bottom of crust, set remaining caramel mixture aside. Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust. Bake 15 minutes. Reduce oven temperature to 350°; continue baking 40 to 50 minutes or until set. Cool. Stir reserved caramel mixture and milk over low heat until thoroughly heated. Spread 1/4 cup over top of pie. Serve remaining caramel sauce with pie. Makes 6 to 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 3, total votes: 4

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