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Honeyed Pumpkin Pie with Broiled Praline Topping

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Honeyed Pumpkin Pie with Broiled Praline Topping
  • Prep 25 min
  • Total 3 hr 20 min
  • Servings 10
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The classic holiday dessert gets a sweet twist with honey-laced filling and Southern-style pecan-brown sugar topping. Serve with coffee or tea.
Dec 2, 2009

Ingredients

  • Crust
  • 1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust), softened as directed on package
  • Filling
  • 1 can (16 oz) pumpkin (not pumpkin pie filling)
  • 1 cup (250 mL) honey
  • ¾ tsp (3 mL) salt
  • ¾ tsp (3 mL) ground nutmeg
  • ¼ tsp (1 mL) ground allspice
  • 4 eggs
  • ¾ cup (175 mL) evaporated milk
  • Topping
  • 1/3 cup (75 mL) chopped pecans
  • ¼ cup (50 mL) packed brown sugar
  • 2 tbsp (25 mL) butter or margarine, softened
  • New Ingredient

Steps

  • 1

    Heat oven to 375°F. Remove pie crust from pouch; place flat on work surface. With rolling pin, roll crust into 13-inch/32.5 cm round; place in 10-inch/25 cm deep-dish pie pan as directed on box for One-Crust Filled Pie.

  • 2

    In large bowl with electric mixer, beat pumpkin, honey, salt, nutmeg and allspice on medium speed until blended. Beat in eggs. On low speed, gradually add milk, beating until well blended. Pour into crust-lined pan.

  • 3

    Bake 45 to 55 minutes or until edge is set. Cool completely on wire rack, about 2 hours.

  • 4

    Set oven control to broil. In small bowl, mix topping ingredients; sprinkle over pie. Broil with top 4 to 6 inches (10 to 15 cm) from heat 2 to 3 minutes or until topping is bubbly. Store in refrigerator.

Nutrition Information

330 Calories, 13g Total Fat, 5g Protein, 49g Total Carbs, 37g Sugars

Nutrition Facts

Serving Size: 10
Calories
330
Total Fat
13g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
95mg
Sodium
350mg
15%
Total Carbs
49g
Dietary Fiber
1g
Sugars
37g
Protein
5g
% Daily Value*:
Vitamin A
140
140%
Calcium
8
8%
Iron
6
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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