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Praline Pumpkin Pie

Source: Paula Deen's Kitchen Classics by Paula Deen
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Rating: 3   Reviews: 1 See Reviews
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  Serves 6 to 8
1/3 cup finely chopped pecans
1/3 cup plus 1/2 cup brown sugar
2 tablespoons butter, softened
One 9-inch unbaked pie shell
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar
Preheat oven to 400 degrees F.

Blend pecan with 1/3 cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie dish.

Blend all remaining ingredients except egg whites and granulated sugar. Pour into pie shell. Bake for about 50 minutes.

Make a meringue by beating egg whites until stiff, adding the granulated sugar while beating.

After pie has baked, remove from oven and cover with meringue. Return to 425-degree F oven just to brown meringue.

Recipe reprinted by permission of Random House 2005. All rights reserved.
Date Added: 10/05/2009
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Rating: 3
by: Sharon Reviewed: 11/11/2013
Praline Pumpkin Pie Suggestions
I make praline pumpkin pie every Thanksgiving, and have for years. I looked at this recipe, and was surprised that it did not suggest baking the praline layer before putting in the pumpkin filling.
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