Wednesday, September 16, 2015

Auntie KiKi here and the weather’s changing in Savannah and I got to tell you I am so ready for it. August around these parts is the pits, the weather so hot and humid it melts the white clean off the rice. 

So to celebrate last night I decided to pour myself a martini...then again I’m always pouring a martini for one reason on another…and bake up a fine pie.

Nothing says Lord have mercy things are getting better than pie in one hand and a martini in the other.
And so I’m sharing my mighty fine recipe with you all right here.

Auntie KiKi’s  Praline Pumpkin Pie

Crust
1 unbaked 9” pie shell
1/3 cup ground pecans
1/3 cup brown sugar
2 tablespoons of butter, softened

Preheat the oven to 450°F (230°C, Gas Mark 8). Combine the pecans, brown sugar, and butter. Press into a pie shell. Bake for ten minutes.

Filling
3 eggs beaten
1 cup canned pumpkin
2/3 cup brown sugar, firmly packed
1 tablespoon of all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
1 cup evaporated milk

Mix all the filling ingredients together until smooth and creamy. Add the filling to the partially baked pie crust (you can add a few of those pecans on top if you have a mind to) and bake at 325°F (170°C, Gas Mark 3) for another 40 minutes.

Yield: Makes one 9-inch pie

You all have a nice September now, you hear.

And when you’re picking up your martini glass be sure and think of  your favorite auntie…KiKi

8 comments:

  1. Sounds scrumptious! Thanks for sharing!

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  3. Auntie KiKi, I've read about your pie on two different blogs today… I'm really getting hungry! :-)

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  4. Martins and pumpkin/praline pie? What else is better! kat8762@aol.com

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  5. The Praline Pumpkin Pie looks amazing! Thank you for sharing the recipe. Mmmm.... pie...

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