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 Recipe #243072.
Fit pastry crust into 9" pie plate. Prick crust all over with fork.
Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
Bake 10 minutes.
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.
Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.