Praline Pumpkin Custard Pie

This recipe is similar to others posted here, but it uses less pumpkin in the filling which makes it more custard-like. The praline layer really complements the pumpkin. A holiday favorite! For the crust, I use Pastry Crust (Pie Crust).

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pie

Ingredients

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

Directions

1. Preheat oven to 450.
2. Fit pastry crust into 9" pie plate. Prick crust all over with fork.
3. Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
4. Bake 10 minutes.
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. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.