Praline Pumpkin Pie

By cooksalot

Ingredients

• 1/2 (15 oz.) package refrigerated pie crust
• PRALINE BOTTOM
• 2/3 cup chopped pecans
• 1/3 cup brown sugar
• PUMPKIN FILLING
• 1 3/4 cup canned pumpin puree
• 1 3/4 cup sweetened condensed milk
• 2 eggs
• 2/3 cups brown sugar
• 1 Tablespoon sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• PRALINE TOP
• 2/3 cup chopped pecans
• 3 Tablespoons melted butter
• 1/3 cup brown sugar

Preparation

Step 1

Place crust in an 9 inch pie pan.
PRALINE BOTTOM
Combine pecans and brown sugar in a small bowl. Evenly distribute on top of the unbaked pie crust.
PUMPKIN FILLING
Mix all pumpkin filling ingredients together in a medium bowl until smooth and well combined.
Pour over the top of Praline bottom.
Bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F. Bake for an additional 50 minutes or until knife comes out clean.
Let pie cool completely
PRALINE TOPPING
Combine pecans, melted butter and brown sugar in a small bowl. Sprinkle over cooled pie.
Broil on high 2-3 minutes until bubbly.