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PRALINE PUMPKIN PIE

1 regrigerated pie crust
1 t. flour
2 T. apricot jam

Unfold pie crust place in pie pan, smooth out with fingers any
cracks, sprinkle with the flour. Pierce crust with fork several
times. Bake till set at 450 degrees about 10 minutes. Remove from
oven let cool and brush bottom of crust with the jam. Reduce temp
to 400.


1 c plus 2 T canned pumpkin
1/4 c sugar
3/4 c whipping cream
6 T milk
2 large eggs beaten to blend
1 T dark rum (optional)
3/4 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground ginger

Whisk the above ingredients together. Pour into prepared crust.
Place on a baking sheet. Bake 20 minutes. Reduce temp to 350. Bake
until filling is completely set about 45 minutes. Remove to wire
rack to cool.

Preheat broiler.

mix 1/2 c. packed brown sugar, 1/2 c. coarsely chopped pecans and
1/4 stick unsalted butter, melted. Sprinkle this mixture over the
baked pie. Place under broiler watching closely. Remove from oven,
cool, serve with whipped cream.

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