Praline Pumpkin Pie

Source: Living without Fall 2003 pg. 45

Makes one 10-inch pie

Praline:

1/3 cup finely chopped pecans

1/3 cup packed brown sugar

3 tablespoons margarine, softened

1. Combine praline ingredients, then press into the bottom of the pie shell. Prick sides of pastry with a fork. Bake at 450 degrees for 10 mins. Cool for 5 minutes.

Filling:

3 replaced eggs, lightly beaten

1/2 cup packed brown sugar

1/2 cup sugar

2 tbs. cornstarch

3/4 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 (16oz) can pumpkin

1 1/2 cups soy yogurt or 1 cup rice milk

Additional chopped pecans ( optional)

1. Combine first eight ingredients; stire in pumpkin. Gradually add soy yogurt or rice milk. Pour inot pie shell. If desired, sprinkle chopped pecans on top.

2. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completly. Store in refrigerator.