praline pumpkin pie

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Praline Pumpkin Pie

Source: Living without Fall 2003 pg. 45

 

Makes one 10-inch pie

 

Praline:

 

1/3 cup finely chopped pecans

1/3 cup packed brown sugar

3 tablespoons margarine, softened

 

1. Combine praline ingredients, then press into the bottom of the pie

shell. Prick sides of pastry with a fork. Bake at 450 degrees for 10

mins. Cool for 5 minutes.

 

Filling:

 

3 replaced eggs, lightly beaten

1/2 cup packed brown sugar

1/2 cup sugar

2 tbs. cornstarch

3/4 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 (16oz) can pumpkin

1 1/2 cups soy yogurt or 1 cup rice milk

Additional chopped pecans ( optional)

 

1. Combine first eight ingredients; stire in pumpkin. Gradually add

soy yogurt or rice milk. Pour inot pie shell. If desired, sprinkle

chopped pecans on top.

 

2. Bake at 350 degrees for 45-50 minutes or until a knife inserted near

the center comes out clean. Cool completly. Store in refrigerator.