Peter Peter Pumpkin Eater (Recipe: Praline Pumpkin Pie))

I despise pumpkin. I despise what America has done to pumpkin. It has reduced it to a sentence of being a last minute, $5 Walmart, half frozen dessert. Did you know in most countries, they don't even know what pumpkin pie is? When I lived in Australia, we ate it as a soup. Day after day after day. After day. If only I knew how to cook then like I do now, I would have made them this pie.

I don't ever bake pumpkin pie, but needed something to take to FUSE (the Bridge's college ministry). These incredible, life-changing, God loving young adults will serve as my test kitchen volunteers this year. I didn't have time to go to the store, so I took it as karma and a (good) sign that I had all the ingredients in the house. Yes, even the pumpkin. The pie got a thumbs up, and even had one person who despises pumpkin pie as much as I do give it her endorsement.

I had to change one spice and we (me and the test kitchen volunteers) decided that it needs more pecans and brown sugar on the bottom. I mean seriously, can you ever have too much of either? I hope you enjoy and I look forward to hearing about your FAVORITE pumpkin recipe. And no Paige, that does NOT mean pumpkin latte from Starbucks to go!

FUSE 2011

Thanks to my test kitchen volunteers!!

Praline Pumpkin Pie

Texas Pecans

This should be its own food group. Brown sugar and butter.

I could eat this just like this.

Okay, do we really need to add anything else? Besides more butter and brown sugar?

Pumpkin and eggs

The extra goodies

Ready to go in the oven

The final product

Nom Nom Good

Ingredients:

1/3 c chopped pecans
1 cup packed brown sugar
2 tablespoons butter, softened
1 unbaked 9-inch pie shell
2 eggs, beaten
1 cup canned pumpkin puree
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon nutmeg
(it called for ground cloves, but I didn't have any)
1 cup evaporated milk

Preheat the oven to 450 degrees. Combine the pecans, 1/3 cup of the brown sugar, and the butter. Press into the bottom of the pie shell. Bake for 10 minutes. Note: Be sure to take a fork and poke some holes in the pie crust or you are going to have a sopapilla!

Meanwhile, combine the eggs and pumpkin. Add 2/3 cup of brown sugar, the flour, salt, spices, and milk. Beat until smooth and creamy. Pour into the partially baked pie shell. Lower the oven heat to 325 degrees and bake 45 minutes.

Serves 8 (or more,depending how small you cut the slices. Or less, depending on whether or not you let anyone else have any!)

We'd love to hear your favorite pumpkin recipe. Is it a bread? Pie? Cookie? Coffee?

Love, Peace, and Pie.
RED (MMB)