Francis’ pie recipe which won honorable mention at the first Pillsbury bake-off
at the Waldorf-Astoria, Grand Ballroom, in New York in 1933
milk of choice
Press or roll pie crust
into a 9’’ pie dish. To make the praline
layer, combine earth balance butter, pecans and ½ cup of brown sugar in a
bowl. Gently press the praline
combination into the bottom of the prepared pie shell. Bake in a 450 degree oven for 10
minutes. Cool at least 2 minutes.
oven, reduce the oven temperature to 350 degrees!!
Pumpkin Custard Filling.
bowl and beat until the cornstarch is blended without lumps. Add ½ cup of brown sugar, molasses, vanilla,
cinnamon, ground ginger and cloves.
Once well blended, add the pumpkin and mix well.
Filling into the slightly cooled prepared pie shell and bake in a 350 degree
oven for 50-55 minutes, until just set in the center. The pie shouldn’t jiggle if slightly nudged. Cool and refrigerate overnight. Serve with maple whipped topping.
can be made up to two days in advance and refrigerated.
substitute ¾ cup of almond flour and ¾ cup of brown rice flour
applesauce. Gently mix with a fork and
press into a 9’’ pie dish. Gently press
crust up the sides of the dish.