Post by marlaoh on Nov 7, 2002 7:02:25 GMT -6
Praline Pumpkin Pie
4 tablespoons butter
1/3 cup packed brown sugar
1/2 cup chopped pecans
1 (9 inch) pie crust, baked
2/3 (3 ounce) package egg custard mix
1/3 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2/3 cup evaporated milk
2/3 cup milk
1 (15 ounce) can pumpkin puree
1 Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
2 Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
3 Pour pumpkin custard filling into pie shell, and chill until firm.
Makes 1 - 9 inch pie
4 tablespoons butter
1/3 cup packed brown sugar
1/2 cup chopped pecans
1 (9 inch) pie crust, baked
2/3 (3 ounce) package egg custard mix
1/3 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2/3 cup evaporated milk
2/3 cup milk
1 (15 ounce) can pumpkin puree
1 Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
2 Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
3 Pour pumpkin custard filling into pie shell, and chill until firm.
Makes 1 - 9 inch pie