Praline Pumpkin Custard Pie

• 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

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.

pastry crust, pecans, brown sugar, butter, eggs, pumpkin, brown sugar, flour, salt, pumpkin pie spice, cream

Taken from www.food.com/recipe/praline-pumpkin-custard-pie-326354 (may not work)