Praline Pumpkin Pie II Recipe

This Praline Pumpkin Pie II is the perfect dessert for the fall season. The combination of sweet pumpkin pie filling and crunchy praline topping will have your taste buds dancing with joy. It's a crowd-pleaser that will leave everyone coming back for seconds!

Ingredients

• 1 (9 inch) unbaked pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons butter, melted

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix sugar, cinnamon, salt, ginger, and cloves. Beat in eggs. Add pumpkin and mix. Gradually stir in evaporated milk. Pour into unbaked pie crust.
3. Bake 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking 40 minutes, until a knife inserted in the center comes out clean.
4. In a small bowl, combine pecans, brown sugar, flour, and melted butter. Sprinkle mixture over pie. Bake 10 minutes, or until topping is golden brown.
5. Let cool before serving. Enjoy!

Interesting Facts