Praline Pumpkin Pie **** 11/95

Categories:
pies

----CRUST***********************---
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoon butter; softened
1 10 unbaked pastry shell ----FILLING*********************---
3 eggs; slightly beaten
1/2 cup brown sugar
1/2 cup sugar
2 tablespoon flour
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon ground cloves
16 oz can pumpkin
1 1/2 cup half & half
1 additional pecans; coarsley
1 chopped

Combine the pecans, sugar and butter; press into bottom of pie shell. Prick sides of pastry with a fork. Bake at 450 for ten minutes. Cool for five minutes. Combine first 8 filling ingredients; stir in pumpkin. Gradually add cream. Pour mixture into pie shell. Sprinkle chopped pecans on top. Bake at 350 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Diabetic Version: Crust, substitute 1/3 cup Equal for the brown sugar. Filling: substitute 1 cup equal and 1/2 Ts Stevia for the sugars.

Yield: 1 pie