The Best Pumpkin Pie Ever- from Southern West Virginia!October 28, 2009
If there’s one thing we love in southern West Virginia, it’s food. Specifically, sweets. More specifically, pie.
With all of the fall festivals we have up this way, there’s bound to be some good goodies to munch. And if you’re planning on entering something like a bake-off, well, let’s just say you better bring it.
So we thought we’d provide you with an ace-in-the-hole. This pie is so awesome, no one will talk about anything else. Probably because their mouths are full of pie.
Southern WV Praline Pumpkin Pie
1 (9 inch) unbaked pie crust
2 1/2 tablespoons butter, softened
2/3 cup ground pecans
½ cup brown sugar
1 cup fresh pumpkin puree (canned works)
1 cup brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 cup light cream
Preheat your oven to 450 degrees F. I don’t know why I said “F”, as if anyone reading this cooks in Celsius. Well, it is the internet…
Mix up the pecans, the ½ cup sugar, and the butter in a bowl. Take out about 3 spoonfuls of that mixture and put it in a small bowl in the microwave for about 30 seconds. Eat that while you firmly press a little more than half of the mixture into the unbaked pie shell. Good, isn’t it?
Then bake the pie shell for 10 minutes, and pull it out of the oven. DO NOT EAT IT. Yet. You might want to, but don’t. Reduce oven temperature to 325 degrees F (whatever degrees C.)
Combine the rest of the ingredients, and blend in the cream. Is it creamy and smooth? No? Keep blending. Is it now? Good. Pour it into the pie shell.
Bake for 30 minutes, then top with the rest of the pecan mixture. Bake another 10 to 15 minutes, or until you just can’t stand it anymore.
That’s it. Enjoy, and please wait until the pie has cooled to start eating!
How about you? Do you have the world’s greatest pie recipe? Share it with us!