Pumpkin Pie with Praline Edge
by mary Armstrong from San Antonio, TX
Over the years, I’ve tasted my way through a few pumpkin pie recipes. It’s one of my favorite Thanksgiving desserts. Let me tell you, this is some really good pumpkin pie. The crunch of the praline is what puts this over the edge. My, oh my, it’s good!
Ingredients
- 1-PREPARED DEEP DISH UNBAKED PIE CRUST
- PUMPKIN FILLING
- 1 can(s) pumpkin (2 cups)
- 2 eggs
- 1/2 c sugar
- 1/2 c brown sugar, firmly packed
- 1 tsp salt
- 1 can(s) evaporated milk, 12 ounces
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- 1/4 tsp ginger
- PRALINE EDGE STREUSEL
- 1 1/2 Tbsp butter
- 1/3 c brown sugar, firmly packed
- 1/3 c chopped pecans
See directions for pumpkin pie with praline edge
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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