Pumpkin-Praline Pie
===================
Yield: one 9" pie
Crust:
1 pastry pie crust from your favorite recipe
-or- 1 graham cracker pie crust (can also use chocolate cookie pie
crust for flavor variation)
Filling:
1 can (15 oz.) canned pumpkin (unsweetened)
1 c. low-fat evaporated milk (not sweetened condensed)
1/2 c. firmly packed brown sugar
2 T. all-purpose flour
1/2 t. salt
1-1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground allspice
2-3 t. orange zest
1-1/2 t. vanilla extract
3 T. maple syrup
2 T. bourbon
2 T. orange marmalade
2 medium eggs -or- 2 egg whites and 1 whole egg, lightly beaten
Preheat oven to 400 degrees Fahrenheit.
If using pastry pie crust, place pastry in 9" pie pan. Put pie pan
on baking sheet, place in oven for 15 minutes. Remove from oven;
cool 10-15 minutes on wire rack.
In large bowl of food processor combine all filling ingredients.
Pour into pie crust. Bake for 40 minutes. During last 5 minutes,
combine topping topping ingredients (see below).
Topping:
1/3 c. coarsely chopped pecans
1/4 c. firmly packed brown sugar
1-1/2 t. dark corn syrup
1/2 t. vanilla extract
Combine all topping ingredients in small bowl, stirring until well
blended. Sprinkle pecan mixture over pie, and bake an additional
15-20 minutes or until filling is set (shield edges of pie crust
with foil if using pastry crust).
Let cool completely on wire rack.
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