Praline Pumpkin Pie I recipe

1 servings

4 tablespoons butter

1/3 cup packed brown sugar

1/2 cup chopped pecans

1 (9 inch) pie crust, baked

2/3 (3 ounce) package egg custard mix

1/3 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

2/3 cup evaporated milk

2/3 cup milk

1 (15 ounce) can pumpkin puree

Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar.

Cook until bubbly.

Spread over the bottom of cooled pie shell.

Combine custard mix, white sugar, and spices in a 2 quart saucepan.

Stir in evaporated milk, milk, and pumpkin puree.

Cook while stirring until bubbly.

Cover, and cool for 10 minutes.

Pour pumpkin custard filling into pie shell, and chill until firm.