“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.” - by Loye Schulthess
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- 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.
- 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.
- Pour pumpkin custard filling into pie shell, and chill until firm.
Nutrition
Amount Per Serving (8 total)
- Calories
- 330 cal
- 17%
- Fat
- 18 g
- 28%
- Carbs
- 40.1 g
- 13%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 custar..." See mored instead."
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