First confession: I have too many holiday goodies left over to just quit baking. I'm pretty well known for that in my family. So...I bake more! Second confession: I started with the canned pumpkin recipe on the side of the can but I've thrown away the can. However, I'm pretty sure I remember what I did for that base. I had a refrigerator section ready made pie crust and I reshaped it into a 9x13 inch rectangle pan. Next I combined the can of pumpkin, 7 oz. evaporated milk (left over from a fudge recipe) and to this I added 7 oz. egg nog, because...why not? Again, leftovers! To this I added 1/2 cup sugar, 2 tsp. pumkin pie spice, and 1 tsp. cinnamon. Next, I added two beaten eggs. I dumped this mixture into the pan with the unbaked crust and baked at 375 for 5 minutes, then reduced to 350 for a remaining 20 minutes. If it doesn't wiggle much in the middle when you shake it, then it's done!While this is baking, I toast a half cup of pecans. Set aside. Then I made the praline filling.
1 cup brown sugar, packed
1/4 cup half and half
Bring this to a boil, stirring constantly for about 4 minutes. Remove from heat and add 1 tblsp. butter, salt, (about 1/8 tsp) and 1 cup powdered sugar. Stir, stir and stir some more. When smooth, place a dab into the scored squares. I think it makes about 20 squares. As soon as I spoon on the praline filling, I top with a pecan half.
Done! We like this with cool whip.
Final confession: the praline filling is courtesy of the Dec. 2019 Southern Living recipe for Chocolate Praline Thumbprints. It was the right amount of filling and yes, it worked very well!
