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Praline Pumpkin Pie I

Loye Schulthess

This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Cheryl
8
12/29/2003

I probably did not have the right kind of custard mix, because mine never set up that well. The praline was delicious though, so I will probably make it again with the more traditional pumpkin custard instead.