This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- ground pecans: 0.33333 cup
- brown sugar: 0.33333 cup
- butter: 2 Tbsp (softened)
- eggs: 2 piece
- canned pumpkin puree: 1 cup
- brown sugar: 0.66667 cup
- all-purpose flour: 1 Tbsp
- ground cloves: 0.25 tsp
- ground mace: 0.25 tsp
- ground cinnamon: 0.5 tsp
- salt: 0.5 tsp
- ground ginger: 0.5 tsp
- light cream: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
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In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
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Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
