Pumpkin Praline Pie


Just in time for Thanksgiving, a tried ’n true pumpkin pie recipe.  I’ve made this pie many times, the original recipe is from George Stella, but I do slight modifications to it.  It’s so good, so decadent, but totally good for you!  I always make it a day ahead, and chill it, so the flavors have time to develop.



2 tablespoons butter
1 cup finely chopped pecans
1/2 cup Splenda
1/8 teaspoon salt 
1/8 teaspoon ground cinnamon 


1 (15-ounce) can pure pumpkin (not pumpkin pie filling) 
3/4 cup Splenda
1 heaping tablespoon pumpkin pie spice
1 heaping teaspoon cinnamon 
1 1/4 cups heavy cream or half and half
4 large eggs 


1. Preheat the oven to 350°F. 

2. To make the crust, melt the butter in a small saucepan or in the microwave and mix all the crust ingredients together in a small bowl. 

3. While the mixture is still warm from the butter, press it down evenly over the bottom and up the sides a bit of a 9 inch deep pie pan. Bake for about 5 minutes, until very lightly browned, and remove the crust from the oven. Turn the oven up to 425°F. 

4. To make the filling, place all the filling ingredients in a medium bowl and whisk together. 

5. Pour the filling into the crust. Bake for 15 minutes, and then reduce the heat to 350°F. Continue to bake for an additional 50 to 55 minutes until done. (To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.) Cool on the counter for at least 30 minutes, and then chill overnight for best results.  Top with whipped cream and a sprinkling of pecans...

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