Pumpkin Praline Pie (King Arthur)

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* Exported from MasterCook *

 

Pumpkin Praline Pie (king Arthur)

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--Filling--

3/4 cup brown sugar -- lightly packed

1 tablespoon King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

2 large eggs plus 1 egg white (reserved from -- lightly beaten

14-

above)

to 15-ounce can pumpkin (NOT pumpkin pie

filling!) OR 1 2/3 cups cooked

mashed pumpkin

1 cup light cream OR evaporated milk

3/4 cup toffee-flavored bits OR Texas pecan fudge

flavored bits

Garnish (optional)

3/4 cup chopped pecans

2 tablespoons sticky bun sugar OR 1 teaspoon corn syrup

+ 1 tablespoon

granulated sugar

 

Filling: In a medium-sized mixing bowl, whisk together the sugar, flour, salt,

cinnamon, ginger, nutmeg, pepper, and cloves. Stir in the beaten eggs, then the

pumpkin and cream or milk, mixing until thoroughly combined. Finally, stir in

the flavored bits.

 

Garnish: Toss the pecans with the sticky bun sugar or sugar and corn syrup.

 

Assembly: Pour the filling into either your favorite unbaked deep-dish (at least

2 inches deep) crust*, or into the pre-baked pecan crust. Top with the pecan

garnish, if desired. Bake the pie in a preheated 425°F oven for 15 minutes, then

reduce the oven heat to 350°F and bake for an additional 40 to 45 minutes, or

until a knife or cake tester inserted into the center comes out clean. Remove

the pie from oven, and cool it on a wire rack.

 

Start to check the pie for doneness after 45 minutes.

 

Source:

" KingArthurFlour.com "

Copyright:

" Copyright 2002, The King Arthur Flour Company "

 

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Per Serving (excluding unknown items): 127 Calories; 8g Fat (50.8% calories from

fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 139mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other

Carbohydrates.

 

NOTES : The following recipe takes a simple-though-rich pumpkin pie one step

further with the addition of buttery toffee bits swirled into the filling, and

crushed pecans accenting the crust. Go ahead, I dare you -- scrunch up your face

at this one! Use your favorite unbaked 9-inch deep-dish single crust (at least 1

1/2 inches deep), or try the following pecan crust.

 

*If you don’t have a deep-dish pie pan, this recipe will fill two 9-inch pans

somewhat scantily. Or (better choice), fill one 9-inch pan with as much filling

will hold, and bake the extra filling in a few custard cups.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0