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    Praline Pumpkin Pie

    Source of Recipe


    1/3 cup finely chopped pecans
    1/3 cup packed brown sugar
    3 tablespoons butter or margarine, softened
    1 unbaked pastry shell (10 inches)

    3 eggs, lightly beaten
    1/2 cup packed brown sugar
    1/2 cup sugar
    2 tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 can (16 ounces) pumpkin
    1 1/2 cups half-and-half cream

    Additional chopped pecans, optional Combine the pecans, sugar and
    butter; press into the bottom of pie shell. Prick sides of pastry
    with a fork. Bake at 450'F for 10 minutes; cool for 5 minutes.
    Combine first eight filling ingredients; stir in pumpkin. Gradually
    add cream. Pour into pie shell. If desired, sprinkle chopped pecans
    on top. Bake at 350'F for 45-50 minutes or until a knife inserted
    near the center comes out clean. Cool completely. Store in the
    refrigerator. Yield: 8-10 servings.




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