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Praline Pumpkin Pie

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Source: Paula Deen's Kitchen Classics by Paula Deen

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Yield: Serves 6 to 8

RECIPE INGREDIENTS

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

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DIRECTIONS

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.

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Praline Pumpkin Pie

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