Pumpkin Praline Pie

Rayne Dancer

Filling

• 1 16 oz. can of Pumpkin or 1 3/4 Cups Cooked and Mashed Pumpkin
• 1/2 tsp salt
• 1 1/2 c. Evaporated Milk
• 2/3 c. Packed Brown Sugar
• 2 T. Sugar
• 1 1/4 tsp. Ground Cinnamon
• 1/2 tsp. Ground Ginger
• 1/2 tsp. Grated Nutmeg
• 1/4 tsp. Ground Cloves
• 2 lg. Eggs
• 9-inch Frozen piecrust (see Variation)
• Whipped Cream for garnish

Topping

• 1/3 c. Packed Brown Sugar
• 1/3 c. Chopping Pecans
• 1 T. Margarine or Butter at room temperature

With a sharp knife, cut a circular top out of the pumpkin. Scoop out the seeds and scrape the inside of the pumpkin clean. Cut the pumpkin into pieces and peel it like a potato, using either a peeler or a knife. Boil the pieces like you would potatoes for mashing. when soft, drain and mash the pumpkin. Preheat the oven to 425° F. Beat the pumpkin, salt, milk, brown sugar, sugar, and spices together until smooth, using the low speed on a hand mixer or using a wire whisk. Beat the eggs separately, then add them to the mixture. If you can't get them to blend smoothly by whisk or mixture, pour the ingredients into a blender and puree for 30 seconds. Pour the mixture into the piecrust. Bake for 15 minutes. Reduce the oven temperature to 350° F. Bake for 35 minutes longer.

To make the topping, mix the ingredients together. Sprinkle over the pie, leaving a circle in the center bare. Bake for another 10 minutes until a knife inserted in the center of pie comes out clean. In order to avoid spilling, bake this pie by placing the pie pan on a preheated baking sheet. Refrigerate for 4 hours, until chilled. Garnish the center of the pie with a mound of whipped cream. Immediately refrigerate any leftovers after serving.

VARIATION: If you make your own piecrust, roll leftover pastry and cut into thin shapes of stars, moons, acorns, leaves, etc. Bake for a few minutes, until brown, while the pie is cooling. Place the shapes on each piece of pie for serving.

~~ Makes 1 8 Servings Pie ~~

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