Praline Pumpkin Pie II

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

Ingredients

• 1 (9 inch) unbaked pie crust
• 0.3333333333333333 cup ground pecans
• 0.3333333333333333 cup brown sugar
• 2 tablespoons butter, softened
• 2 eggs
• 1 cup canned pumpkin puree
• 0.6666666666666666 cup brown sugar
• 1 tablespoon all-purpose flour
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground mace
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger
• 1 cup light cream

Steps

1. Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
2. In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
3. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.