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OxfordPress.com

Ann's praline pumpkin pie

The Praline layer in this pie keeps the crust from getting soggy, and adds a note of texture. For a real Ohio taste, use half black walnuts.

Makes 8 servings
3 tablespoons butter, softened
1/3 cup brown sugar or maple sugar
1/3 cup walnuts
1 unbaked, 9-inch pie shell, chilled
3 eggs
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/4 cup sugar
1/2 cup brown sugar or maple sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cloves
1 1/2 cups coffee cream

Preheat oven to 450 degrees. Blend the butter, the 1/3 cup brown sugar and nuts. Drop onto the pie crust and spread to cover the bottom roughly. Bake the crust for 10 minutes, then 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 in a 450 degree oven for 10 minutes. Lower heat to 350 degrees and bake about 50 minutes, until a knife inserted in the center comes out clean. Place on a rack to cool.

Serve with real whipped cream.