Harrison Reids Praline Pumpkin Pie
Serving Size : 6
Ingredients for prepare Harrison Reids Praline Pumpkin Pie
:
| Amount | Measure | Ingredient - Preparation Method |
larry luttropp
fvkc70a
l.a. times food
section
harrison reids praline pumpkin pie |
| 3 | tb | Butter |
| 1/3 | c | Dark-brown sugar - packed |
| 1/3 | c | Pecans - finely chopped |
| 1 | | (9-9nch) pie crust |
| 1 | c | Evaporated milk |
| 1/2 | c | Water |
| 2 | | Eggs |
| 1 | cn | (16 oz) pumpkin |
| 1/2 | c | Granulated sugar |
| 1 | t | Ground cinnamon |
| 1/4 | ts | Ground ground cloves |
| 1/4 | ts | Ground nutmeg |
| 1 | t | Salt |
| 1/2 | c | Whipping cream - whipped; |
optional
harrison reids praline pumpkin pie |
| 20 | | Buttered pecan halves - opt. |
recipe Harrison Reids Praline Pumpkin Pie
Cream butter with dark-brown sugar until fluffy. Stir
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in pecans and press mixture into bottom of pie crust. Pierce bottom of crust with fork.
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Bake at 450 degrees 10 minutes. (This forms praline layer.) Cool. Combine evaporated milk
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and water in saucepan and scald. Beat eggs in large bowl. Stir in pumpkin,
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to blend. Spoon evenly over praline layer. Bake at 350 degrees 50 to 60 minutes until set, but still soft
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in center. Cool and serve with whipped cream. Garnish with 20 buttered pecan halves. Each
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serving contains about: 628 calories; 628 mg sodium; 126 mg cholesterol; 40 grams fat; 62 grams carbohydrates; 10 grams
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protein; 1/03 grams fiber. Source: L.A. Times Home Magazine (an old one).
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By: Rose Dosti, L.A. Times, Culinary SOS
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