Peach Praline Pie

• 4 c. (about 3 lb.) sliced, peeled ripe peaches
• 1/2 c. granulated sugar
• 2 Tbsp. quick cooking tapioca
• 1 tsp. lemon juice
• 1/2 c. sifted flour
• 1/2 c. chopped pecans
• 1/4 c. butter
• 1/4 c. brown sugar, packed firmly
• 4 eggs
• 1 (29 oz.) can pumpkin
• 1 c. white sugar
• 1/2 c. brown sugar
• 1 tsp. salt
• 1 1/2 Tbsp. (not tsp.) cinnamon
• 2 tsp. ginger
• 2 tsp. ground cloves
• 2 (12 oz.) cans Carnation lite evaporated milk

1. Mixing is the most important step according to Jenna.
2. She says, "Mix until your arm is very tired!"
3. Pour into pie shells. Bake at 425u0b0 for 15 minutes, then reduce oven to 350u0b0 and continue baking for 50 minutes.
4. Cool on wire rack.
5. Serve with whipped topping.

peaches, sugar, tapioca, lemon juice, flour, pecans, butter, brown sugar, eggs, pumpkin, white sugar, brown sugar, salt, cinnamon, ginger, ground cloves, carnation

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771214 (may not work)