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Pumpkin-Praline Pie

From

October/November 2006

Pumpkin-Praline Pie

The idea of combining two of our favorite holiday desserts—pumpkin pie and pecan pie—into one holiday recipe was pretty appealing. To make it a reality, we sweetened our filling with evaporated milk and dark brown sugar. We got rid of any stringiness by whirling the filling in a food processor, and cooking it on the stovetop evaporated any excess moisture that threatened to make our Pumpkin-Praline Pie recipe runny.

Serves 8 to 10

Use your favorite pie dough or go to cookscountry.com for our recipe. For a convenient option, use one sheet of Pillsbury Just Unroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.

Ingredients

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