|Google Images provided this image.|
It looks pretty good to me.
With holiday baking just around the corner, you may be looking for something a little different than the normal line up in which case I would recommend this pie. When I sell this pie I include the praline sauce, but when I make it for me it's whipped cream all the way! Fresh whipped cream sweetened with just a hint of vanilla on this pie is fantastic.
- 1/2 (15-ounce) package refrigerated piecrusts
- 1 (15-ounce) can pumpkin puree (not the pie filling)
- 1/2 cup half-and-half
- 3 eggs
- 1 Tablespoon vanilla extract
- 2 cups sugar
- 1/2 cup plus 1 tablespoon butter or margarine
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Place piecrust in a 9" pieplate; fold edges under, and crimp. In the bowl of a stand mixer fitted with paddle attachment add pumpkin and remaining ingredients, mix on low to incorporate then increase speed to medium, mixing to completely incorporate make sure you scrape down the sides.
Pour pumpkin mixture into prepared piecrust. Bake at 350° for 1 hour and 10 minutes or until knife inserted in center comes out clean. The custard should be set, not completely firm, but set. Cool completely on a wire rack the place in refrigerator overnight. Serve with Praline Sauce.
1 cup brown sugar, firmly packed
1/2 cup whipping cream
1/2 cup butter
1/2 cup toasted pecans
2 teaspoons vanilla extract
Place brown sugar, whipping cream, and butter in a medium size saucepan. Cook over medium heat until it comes to a boil, stirring occasionally. When it comes to a boil stir constantly for one minute. Remove from heat, add pecans and vanilla stir well. Place in an airtight container in the fridge. Try this on vanilla ice cream! Oh heavenly days.