Friday, November 21, 2008

Praline Pumpkin Pie with Maple Rum Sauce

A classic pumpkin pie from Libby's, made here with a praline topping and served with a maple rum sauce.

Praline Pumpkin Pie with Maple Rum Sauce

I use Libby's Perfect Pumpkin Pie recipe as the basis of my pumpkin pie and I have for years. After all, if it's good enough for Martha Stewart, it's good enough for me too. It's true! That's the pumpkin pie recipe Martha recommends.

Really though, I know myself well enough to know that I am not about to roast a pumpkin and go through all that mess to make a pumpkin pie, and frankly Libby's pumpkin product and Perfect Pumpkin Pie recipe have always provided a consistently great pumpkin pie, so why try any other? So don't go messing with it, you hear?! It's absolutely perfect as it is, I promise!

Carry your own unique signature in the way that you top it, and in the sauces you can make, like this maple rum sauce ... this is where you can make your own signature pumpkin pie! I happen to like pumpkin pie with a praline topping, but you can omit that altogether if you like and serve it unaltered but for a dollop of whipped cream.


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Recipe: Praline Pumpkin Pie with Maple Rum Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 8 servings

Ingredients
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounce) canned pumpkin (like Libby's)
  • 1 can (12 ounce) evaporated milk
  • 1 unbaked 9-inch deep dish pie shell, homemade or prepared (Pillsbury recommended)
  • Fresh whipped cream
Praline Topping:
  • 1/4 cup of pure butter, softened at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 cup of chopped pecans
Maple Rum Sauce:
  • 1/4 cup of pure butter
  • 1 cup packed brown sugar
  • 1/2 cup whipping cream
  • 2 tablespoons light rum
  • 1/2 teaspoon maple extract
Instructions

Whisk together the sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate bowl, beat together the eggs and stir in the pumpkin until smooth. Add the sugar mixture and slowly stir in the evaporated milk. Pour into a pie shell. Combine the praline topping ingredients and sprinkle over the pie.

Bake at 425 degrees F for 15 minutes; reduce temperature to 350 degrees F for another 45 minutes or until a knife inserted into the center comes out clean. Shield edges of crust with aluminum foil halfway through cooking time, to prevent overbrowning.

Cool completely before slicing. For the sauce, melt together the butter, brown sugar and whipping cream until mixture comes to a boil; boil and stir for 2 minutes. Remove from heat; stir in the rum and maple extract.

Top the cooled pie with a drizzle of maple rum sauce and a dollop of fresh whipped cream, or just eat it plain!

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on November 21, 2008

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