TERRE HAUTE —
I love pumpkin pie; this pie recipe is different. I tried this a few years ago. With the holidays behind us, why not try something new to save for your next party or holiday?
Everyone will ask how and what is different in their favorite pie. I’ve made praline candy, cookies and cake. So why not a pie?
Praline Pumpkin Pie
1⁄3 cup chopped pecans
1⁄3 cup brown sugar
3 tablespoons butter, softened
1 - 9 inch unbaked pie crust
• Combine and press into a 9-inch unbaked pie shell. Prick sides with fork. Bake in 450 degrees for 10 minutes, cool.
Filling
2 eggs slightly beaten
1⁄2 teaspoon salt
1⁄4 teaspoon nutmeg
1⁄2 cup sugar
1⁄4 teaspoon ginger
1⁄2 cup brown sugar
2 cups pumpkin
1 tablespoon flour
1 teaspoon cinnamon
1 - 14 oz can condensed milk
• Mix together eggs, flour, salt and spices.
• Blend in pumpkin. Gradually add milk. Mix well.
• Pour into pie shell and bake 350 degrees for 50 to 60 minutes or until knife inserted into center comes out clean.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
Valley Life
TRIED ’N’ TRUE: A Praline Pumpkin Pie to try for your next gathering
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