| previous | next |
Title: Pumpkin Praline Pie - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Servings
| 9" pie shell, partially | ||
| Baked* | ||
| PUMPKIN FILLING | ||
| 1 | cn | (16 oz) solid pack pumpkin |
| 2/3 | c | Light brown sugar, firmly |
| Packed | ||
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1 | tb | Flour |
| 1 | ts | Cinnamon |
| 1/2 | Ginger | |
| 1/4 | ts | Cloves |
| 1 | c | Light cream or evaporated |
| Milk | ||
| 1/4 | c | Liqueur Brule |
| PRALINE TOPPING | ||
| 1 | c | Pecans, chopped coarsely |
| 1/3 | c | Light brown sugar, firmly |
| Packed | ||
| 3 | tb | Butter, melted |
Preheat oven to 425F. Place pie tin on cookie sheet and set aside. *Partially baked pie shell is a separate recipe.
Pumpkin Filling:
Combine ingredients in order given. Pour into partially baked pie crust. Bake 15 minutes; reduce oven to 350 and bake about 45 minutes longer, until a knife inserted in the center comes out clean. Cool completely on a wire rack.
Praline Topping:
Preheat broiler and place rack 5" from heat.
Combine pecans and brown sugar. Drizzle in butter; stir to even moisten. Sprinkle in an even layer on pie.
Broil until topping bubbles and turns golden brown, 1 to 2 minutes. Serve warm or at room temperature.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
| previous | next |