Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Pumpkin and Praline Pie



Ingredients:
2 pie crusts
Filling:
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water
Praline:
4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)
Instructions:
Mix sugars, flour, bitters, spices in large bowl.
Stir in egg; set aside.


Melt butter in large skillet over low heat.
Add pumpkin, simmer, stirring occasionally until purče thickens slightly, 10 minutes.
Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Praline:
Prepare crusts.
Preheat to 450°F.
Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
Reduce oven temp to 400°F.
Pour half pumpkin filling into each crust; smooth top with spatula.
Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.
Garnish with whipped cream or topping, if desired













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.