Mix sugars, flour, bitters, spices in large bowl. Stir in egg; set aside. Melt butter in large skillet over low heat. Add pumpkin, simmer, stirring occasionally until purée thickens slightly, 10 minutes. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Praline:
Prepare crusts. Preheat to 450°F. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly. Reduce oven temp to 400°F. Pour half pumpkin filling into each crust; smooth top with spatula. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Garnish with whipped cream or topping, if desired.
Great recipe, however more than 2 cups of pumpkin filling left over, since you do not want to overfill. Praline is great on the bottom which adds a surprise for everyone.
I got rave reviews from everyone for this pie. Personally, I would have liked twice as much praline in it and will double the praline portion of the recipe next time.
Instructions
Mix sugars, flour, bitters, spices in large bowl. Stir in egg; set aside. Melt butter in large skillet over low heat. Add pumpkin, simmer, stirring occasionally until purée thickens slightly, 10 minutes. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Praline:
Prepare crusts. Preheat to 450°F. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly. Reduce oven temp to 400°F. Pour half pumpkin filling into each crust; smooth top with spatula. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Garnish with whipped cream or topping, if desired.
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desserts, pumpkin pie, Thanksgiving