Title: Harrison Reid's Praline-Pumpkin Pie
Categories: Pies, Bakery
Yield: 6 servings
-----larry luttropp
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-----l.a. times food
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3 tb Butter
1/3 c Dark-brown sugar; packed
1/3 c Pecans; finely chopped
1 (9-9nch) pie crust
1 c Evaporated milk
1/2 c Water
2 Eggs
1 cn (16 oz) pumpkin
1/2 c Granulated sugar
1 ts Ground cinnamon
1/4 ts Ground ground cloves
1/4 ts Ground nutmeg
1 ts Salt
1/2 c Whipping cream; whipped;
-optional
20 Buttered pecan halves; opt.
Cream butter with dark-brown sugar until fluffy. Stir in pecans and press
mixture into bottom of pie crust. Pierce bottom of crust with fork. Bake at
450 degrees 10 minutes. (This forms praline layer.) Cool. Combine
evaporated milk and water in saucepan and scald. Beat eggs in large bowl.
Stir in pumpkin, granulated sugar, cinnamon, cloves, nutmeg and salt. Stir
in hot milk mixture to blend. Spoon evenly over praline layer. Bake at 350
degrees 50 to 60 minutes until set, but still soft in center. Cool and
serve with whipped cream. Garnish with 20 buttered pecan halves. Each
serving contains about: 628 calories; 628 mg sodium; 126 mg cholesterol; 40
grams fat; 62 grams carbohydrates; 10 grams protein; 1/03 grams fiber.
Source: L.A. Times Home Magazine (an old one). By: Rose Dosti, L.A. Times,
Culinary SOS
