Praline Pumpkin Pie
Kari Plevan
A fluffy rendition on the class pumpkin pie...and with a nice crunchy bottom layer of pecans. It’s a winner!
ingredients
- 1/3 cup butter or margarine
- 1/2 cup chopped pecans
- 1/3 cup firmly packed brown sugar
- 1 graham cracker pie crust
- 1 cup cold milk
- 1 can (16 oz.) pumpkin
- 2 pkg. (4-serving size each) vanilla instant pudding
- 1 1/4 tsp. pumpkin pie spice
- 1 tub (8 oz.) whipped topping, thawed, divided
directions
- 1
MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
- 2
POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
- 3
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Source: Julia Guest
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