Praline Pumpkin Pie
Praline Pumpkin Pie is an moderately easy dinner. Made with pastry for 1 crust (9-inch) pie, 1 (14 oz.) kraft caramels, 1 (12 fluid oz.) can evaporated milk, 1 c. chopped pecans, toasted and 1 (16 oz.) can pumpkin, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Preheat oven to 425°.
On lightly floured surface, roll pastry to 12-inch circle.
Place a 9-inch pie plate.
Turn under edge; flute.
Bake 5 minutes.
Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth.
Add nuts.
Spread 1 cup caramel mixture on bottom of crust, set remaining caramel mixture aside.
Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust.
Bake 15 minutes.
Reduce oven temperature to 350°; continue baking 40 to 50 minutes or until set.
Stir reserved caramel mixture and milk over low heat until thoroughly heated.
Spread 1/4 cup over top of pie.
Serve remaining caramel sauce with pie.
Makes 6 to 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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