Holiday Praline Pumpkin Pie with Cognac Creme Fraiche

Looks like a lot of steps, but this is really an easy pie to prepare. Using the prepared crust, simplifies preparation. However, if you prefer to make a great cookie crust, try Butter Cookie Crust on the recipe that follows.

1 9-inch frozen deep-dish pie shell, baked in a 400° oven for 8 minutes, or until crust is just beginning to color

Pumpkin Filling:
1 can (1 pound) pureed pumpkin
3 eggs
1 1/2 cups half and half
3/4 cup sugar
1/4 cup brown sugar
3 teaspoons pumpkin pie spice

Place pie plate on a cookie sheet. Beat together the filling ingredients until blended and pour into prepared pie shell. Bake at 375° for 45 minutes. Sprinkle top with Praline Pecan Topping and continue baking for about 10 minutes, or until a knife, inserted 1-inch off center, comes out clean. Serve with a spoonful of Cognac Creme Fraiche. Serves 8 to 10.

 

Praline Pecan Topping:
1/2 cup chopped pecans
1/3 cup brown sugar
1 tablespoon melted butter

Stir together all the ingredients until blended.

 

Cognac Creme Fraiche:
1/2 cup half and half
1/2 cup low-fat sour cream
1 tablespoon sugar
1 teaspoon Cognac (see Note)

In a glass jar, stir together all the ingredients until blended. Allow to stand at room temperature for 2 hours or until thickened, cover jar and refrigerate.

Note: -If you prefer to omit the Cognac, then substitute 1 tablespoon of sifted brown sugar for the sugar.

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