by Patricia Kennedy
Take the unbaked pie shells. Melt butter and add chopped pecans and brown sugar. You ask how much butter, brown sugar, and chopped pecans? I could not even begin to tell you. Make sure you liberally cover the bottom of the pie shell. Actually, I also sprinkle about two tablespoons of brown sugar over the mixture. I cannot tell you why. It just seems to come out more praline flavored. It is probably my imagination, but I almost always do it.
Bake the pie crust and brown sugar mixture in a 350 degree oven for about 5 minutes. Place it on the center rack of the oven. After it bakes briefly, cool it. Then add the pumpkin mixture and bake it on center rack at 350 to 375 degrees for 50 minutes to an hour. Of course, you know the old trick of putting a clean knife into the center of the pie; when it comes out clean, the pie is cooked. Check the pie crust edges after it has been cooking for a while. If they are browning too quickly, you will need to take a strip of aluminum foil and fit over the edges so that they will not t taste too browned.
Family Kitchen Chat
Besides being delicious, this pie can easily be made the day before you plan to serve it...definitely it cuts the stress. I always serve this with whipped cream. Somehow there is always room for a slice of this pie. It is even better the next day with the Thanksgiving leftovers. I found this recipe in Woman's Day Magazine probably about 35 - 40 years ago! We have enjoyed it every since. Actually, you can follow the recipe on the canned pumpkin puree for the filling. It is good. The secret to this pie is the brown sugar mix on the pie shell. Enjoy.
INGREDIENTS
2 unbaked 9-inch pie shells
Filling
One 15-ounce can unsweetened canned pumpkin puree (about two cups)
� cup packed brown sugar
3 eggs, lightly beaten
1 � half and half (or milk), or canned carnation milk
1 � teaspoons ground cinnamon
Dash of salt
� teaspoon ground ginger
� teaspoon ground allspice
� nutmeg
