Pumpkin praline pie
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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