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Pumpkin Pie

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Source: Dessert - The Grand Finale

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Active Time:  25 Minutes
Total Time:  2 Hours
Yield:  Serves 12

Cooking.com Tip: This recipe makes a deep pumpkin pie. Use a deep dish pan with fluted edges and a removable bottom for an attractive presentation. It is also the perfect size for a hearty quiche.

RECIPE INGREDIENTS

For Praline Pecans:

1/2 cup sugar

1/4 cup water

2 cups whole pecans, roasted

For Filling:

6 eggs

1 cup packed brown sugar

1 cup light corn syrup or golden syrup

3 cups heavy cream

3 cups cooked, mashed pumpkin (approx. 3 lbs. raw)

1 tablespoon dark rum

1 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1 prepared sweet shortcrust pastry shell (see Lattice Apple Pie recipe)

Other necessary recipes:
Lattice Apple Pie

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DIRECTIONS

FOR THE PRALINE PECANS:
Insert a toothpick into each of the pecans. Set aside.

Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and boil until golden, about 5-7 minutes. Using the toothpick, quickly dip each pecan into the toffee. Place pecans on an oiled wire rack to set, about 2 minutes. Preheat oven to 350 degrees F.

FOR THE FILLING:
Whisk together the eggs and brown sugar in a bowl. Add the syrup and mix until smooth. Stir in the cream, pumpkin puree, rum, nutmeg and salt. Combine thoroughly. Pour into the prepared pastry shell; bake for 35-40 minutes, until firm to the touch in the middle. Let cool before decorating with the Praline Pecans.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 12

Calories:

702

Fat. Total:

46g

Fiber:

Carbohydrates, Total:

71g

Sodium:

129mg

% Cal. from Fat:

59%

Cholesterol:

181mg

Protein:

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