Prep time: 15 minutes
Cook time: 1 hour
Yield: 8 servings

Ingredients:

Praline Bottom Layer:

  • 9” pie crust
  • 1 cup pecans, chopped
  • 1/3 cup brown sugar, packed

Pumpkin Pie Filling:

  • 1-3/4 cups pumpkin purée
  • 14 oz. sweetened condensed milk
  • 2 large eggs
  •  2/3 cup brown sugar, packed
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves

Praline Topping:

  • 1 cup pecans, chopped
  • 3 Tb. butter, melted
  • 1/3 cup brown sugar, packed

Directions:

  • 1

    Par-bake the pie crust. Lay the crust in a pie pan (if not already in one). Prick the bottom of the pie dough with a fork a few times (3 to 4 piercings). Bake at 425°F until the crust starts to turn golden, approximately 15 to 20 minutes. It should still look pale but not raw. Allow the crust to cool.

  • 2

    In a bowl, stir together pecans and brown sugar, then sprinkle mixture evenly over the pie crust.

  • 3

    In a bowl, beat together the pumpkin purée, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg and cloves until smooth.

  • 4

    Pour filling mixture into the pie crust, over top of the praline layer.

  • 5

    Bake pie at 425°F for 15 minutes. Then lower heat to 350°F and bake for 40 to 50 minutes more. When done, a knife should be able to cut in and come out clean.

  • 6

    Remove from oven, and let cool completely.

  • 7

    In a bowl, mix together pecans, melted butter and brown sugar. Sprinkle over the pie.

  • 8

    Broil the whole pie on high for 2 to 3 minutes or until bubbly. Remove from the oven and serve! Enjoy it warm or chilled with a scoop of your favorite vanilla ice cream!