Pumpkin Praline Pie

 

Pie

 

1 pie shell, uncooked

1 15oz small can pumpkin puree

cup sugar

2 Tbsp molasses

2 tsp cinnamon

1 tsp ginger

tsp ground cloves

2 eggs

1 can evaporated milk or 1 cups heavy cream

4 Tbsp melted butter

 

Praline Topping

 

1 cup chopped pecans

cup brown sugar

4 Tbsp melted butter

 

 

Mix the pumpkin with the sugar, spices, and milk. Pour into unbaked pie shell, being careful to not overfill the pie.

Freeze the uncooked pie overnight.

 

Preheat the oven to 375 degrees.

Top frozen pie with praline topping.

Bake for about 75-85 minutes or until pumpkin filling is set and a toothpick comes out clean.

Let pie cool to room temperature

Chill in refrigerator until serving time.

 

 

 

Leftover pumpkin? (Low Fat Directions)

 

Place the pumpkin filling into greased custard cups.

Place the custard cups into a cake pan with a 2 inch water bath in the bottom.

Bake until filling is set and let cool to room temperature

Chill in refrigerator until serving time.