Praline Pumpkin Pie

Name: Praline Pumpkin Pie
Ingredients: pastry for 1 crust (9-inch) pie; 1 (14 oz.) Kraft caramels; 1 (12 fluid oz.) can evaporated milk; 1 c. chopped pecans, toasted; 1 (16 oz.) can pumpkin; 3/4 c. sugar; 2 eggs, beaten; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 tsp. ginger; 1/4 tsp. ground cloves; 2 Tbsp. milk

12 ingredients

16 steps

Ingredients

pastry for 1 crust (9-inch) pie
1 (14 oz.) Kraft caramels
1 (12 fluid oz.) can evaporated milk
1 c. chopped pecans, toasted
1 (16 oz.) can pumpkin
3/4 c. sugar
2 eggs, beaten
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. ground cloves
2 Tbsp. milk

Directions

1

Preheat oven to 425°.
2

On lightly floured surface, roll pastry to 12-inch circle.
3

Place a 9-inch pie plate.
4

Turn under edge; flute.
5

Bake 5 minutes.
6

Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth.
7

Add nuts.
8

Spread 1 cup caramel mixture on bottom of crust, set remaining caramel mixture aside.
9

Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust.
10

Bake 15 minutes.
11

Reduce oven temperature to 350°; continue baking 40 to 50 minutes or until set.
12

Cool.
13

Stir reserved caramel mixture and milk over low heat until thoroughly heated.
14

Spread 1/4 cup over top of pie.
15

Serve remaining caramel sauce with pie.
16

Makes 6 to 8 servings.