Pumpkin praline pie
Pies
Taylor gets cravings, and whether for cake or curry or pumpkin pie, they need to be filled. I've learned this from past experiences, like when he 'snuck' a grocery store pumpkin pie into our shopping cart without me noticing (I made quite an embarrassment of myself when I proclaimed to the checker that she had made a mistake and the pie was not mine, only to have Taylor grin and say that indeed it was). Needless to say, when this most recent pie craving hit, I knew I had to make him one to avoid another store-bought pie situation. This recipe is a great one, especially if you're both a pumpkin and a pecan pie lover. Can't decide which to make? This pie will solve all your problems. I easily made this pie dairy free. Simply simmer 2 cups soymilk over low heat for 15-20 minutes until reduced by half. Presto! Evaporated (soy)milk. Pumpkin Praline Pie Makes 8-10 servings. Ingredients 1 (9-inch) pie shell 1 15oz. can pumpkin puree 3/4 cup packed dark brown sugar 2 tsp ground cinnamon 1
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