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OxfordPress.com

Pumpkin praline pie

My Pumpkin Praline Pie is always on the Thanksgiving table, but I have tweaked the recipe over the years since I first made it.

I make my own crust, but if the choice is a purchased crust or no pie, go ahead and buy a crust. The Pillsbury crusts found in the dairy section of the supermarket are the best choice.

Makes 1 pie

3 tablespoons butter, softened

1/3 cup brown sugar

1/3 cup chopped walnuts *

1 unbaked, 9-inch pie shell, chilled

3 eggs

1 15-ounce can pumpkin puree (not pumpkin pie filling)

1/4 cup sugar

1/2 cup dark brown sugar

1/2 teaspoon pure vanilla

1/2 teaspoon salt

11/2 teaspoon cinnamon

1/2 teaspoon freshly ground nutmeg

1 teaspoon ground ginger

1/4 teaspoon cloves

1 1/2 cups coffee cream

Preheat oven to 450 degrees.

Blend the butter, 1/3 cup brown sugar and nuts. Spoon the mixture onto the pie crust and spread to cover the bottom roughly. Bake the crust on the lower shelf of the oven for 10 minutes. Set aside to cool completely.

Beat eggs slightly; add pumpkin, sugars, vanilla, salt and spices. Stir in the cream. Pour into the cooled pie shell. Wrap a foil collar around the edges to protect from over-browning. Bake on the lowest shelf for 10 minutes. Lower heat to 350 degrees and bake about 50 minutes, until the filling is firm in the center and a knife inserted comes out clean. Let cool before cutting into slices.

* A half-and-half mix of English walnuts and American black walnuts adds an authentic Midwest touch.