Friday, November 23, 2007

Caramel Pecan Pumpkin Pie

This is a great variation on a traditional pumpkin pie! The bottom layer of brown sugar, pecans, and butter is a chewy, praline type layer.

1/2 cup brown sugar
4 T butter, melted
1/2 cup pecan pieces

3/4 cup granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
2 large eggs
1 can (15 oz.) pumpkin (not pie filling)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Cool Whip (optional)

Preheat oven to 425 degrees. In a small bowl mix together melted butter, brown sugar, and pecan pieces. Pour into pie crust. Bake at 425 degrees for 10 minutes. Cool for 15 minutes. In mixing bowl, mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with Cool Whip.

TIP OF THE DAY: If you are baking a pie and the crust starts getting too dark, cover the edges with foil to prevent it from getting too dark.

Tomorrow's Daily Special: Caramel Brownies