Pumpkin Pie with Praline Edge

Dawn Lungstrom Recipe

By Dawn Lungstrom emit1961

"This is the BEST PUMPKIN PIE I HAVE EVER EATEN!!"
Numerous people have stated this to me after they have eaten my pumpkin pie. I believe it is the praline streusel that makes the difference.

PECANS are a MUST for the praline edge.


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

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
1 1/2 Tbsp
butter
1/3 c
brown sugar, firmly packed
1/3 c
chopped pecans

Directions

1
Mix all pie filling ingredients together in a large bowl. Pour into prepared crust.
2
Bake at 425 degrees for 15 minutes.

Reduce heat to 375 degrees and bake for 20 minutes.
3
Prepare praline streusel. Spoon around the edge closest to the crust about a
1 1/2 inch border/edge. Bake another 10 minutes or until a knife inserted into the center of the pie comes out clean.

Cool. Serve with a dollop of whipped cream!