Babycakes PM-44, Instruction Manual

Page: 14 / 16

14
Praline Pumpkin Pies
Ingredients:
• 1 tablespoon chopped, toasted pecans
• 1 tablespoon brown sugar
• ¼ cup pumpkin
• 2½ tablespoons whipping cream
• 2 tablespoons sugar
• 1 egg
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt
• Pastry dough for 4 lower pie crusts
Directions:
1. Combine pecans and brown sugar. Set aside.
2. Whisk together pumpkin, cream, sugar, egg, pumpkin pie spice and salt. Set aside.
3. Using the larger side of the Crust Cutting Tool, cut 4 circles from the pie crust to
form the lower pie crusts. Press 1 circle into each cooking reservoir using the Crust
Forming Tool. Be careful not to stretch or tear the crusts.
4. Spoon about ½ tablespoon of the brown sugar-pecan mixture into the bottom of
each formed crust cup. Use the Crust Forming Tool to gently tap the mixture down
smooth.
5. Equally fill the lower crusts with the pumpkin mixture, spooning about 2 tablespoons
of filling into each crust.
6. Plug in the appliance and bake 9 to 10 minutes until filling sets and a knife inserted
into the center of the filling comes out clean. Remove pies from the pie maker and
set on the wire rack to cool slightly.
Makes 4 individual pies
Tips:
• If you have leftover canned pumpkin, seal in a refrigerator container and refrigerate for
up to 1 week, or freeze for up to 3 months. If using the frozen pumpkin, thaw overnight
in the refrigerator, then stir well and use in the recipe.
• Toasting pecans intensifies their flavor. To toast pecans, preheat oven to 375 ° F. Spread
chopped pecans in a single layer in a baking pan. Bake 5 to 7 minutes or until golden.
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