Praline Pumpkin Custard Pie

• inches pastry crust, unbaked9
• cup finely chopped pecans1⁄3
• cup packed brown sugar1⁄3
• tablespoons butter, softened↗2
• eggs, well-beaten↗2
• cup canned pumpkin↗1
• cup packed brown sugar2⁄3
• tablespoon all-purpose flour↗1
• teaspoon salt↗1⁄2
• teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger)1 1⁄4
• cup half-and-half cream or 1 cup evaporated milk↗1

Step-by-step instructions

1. 1

   Preheat oven to 450.

2. 2

   Fit pastry crust into 9" pie plate. Prick crust all over with fork.

3. 3

   Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.

4. 4

   Bake 10 minutes.

5. 5

   Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.

6. 6

   Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.