praline-pumpkin-pie-i

Praline Pumpkin Pie I

1 Review Add a Pic
Loye Schulthess
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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Review (1)

Rate This Recipe
Cheryl
8

Cheryl

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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No Bake Pumpkin Pie I

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Pecan Pumpkin Pie II