Pumpkin Pecan Praline Crunch Pie

• 1 1/2 cups Sugar
• 1 teaspoon Salt
• 1 tablespoon Cinnamon (ground)
• 2 teaspoons Ginger (ground)
• 1 teaspoon Cloves (ground)
• 4 pieces Eggs (Large)
• 1 can Libby's 100% Pure Pumpkin
• 2 cans Eagle Brand Sweetened Condensed Milk
• 1 teaspoon Real Vanilla Extract
• 1 cup Golden Brown Sugar
• 1 stick Butter (Salted or Unsalted to taste)
• 2 teaspoons Flour
• 1 cup Pecans (halved/chopped)
• 2 pieces Deep Dish Pie Crust (frozen uncooked)

1. Preheat oven to 425 degrees Fahrenheit.
2. Mix together sugar, salt, cinnamon, ginger and cloves (pumpkin pie spice can be substituted for cinnamon, ginger, and cloves in equivalent amount).
3. In a separate bowl beat eggs until they are blended.
4. Beat the sweetened condensed milk into the eggs.
5. Slowly beat in the pumpkin.
6. Beat in the mixture of seasonings and sugar.
7. Pour 1/2 of mixture into each uncooked deep dish pie shell.
8. Cream brown sugar and butter together.
9. Mix the pecans into the dry flour.
10. Mix flour and pecans into the brown sugar butter mixture until well incorporated.
11. Sprinkle half of praline crunch topping onto each pie.
12. Bake at 425 degrees Fahrenheit for 15 minutes.
13. Reduce temperature to 350 and continue baking for 35-45 minutes or until a knife inserted into the center of the pie comes out clean.

sugar, salt, cinnamon, ginger, eggs, pumpkin, milk, vanilla, golden brown sugar, butter, flour, pecans, pie crust

Taken from www.epicurious.com/recipes/member/views/pumpkin-pecan-praline-crunch-pie-5650f22e095284c33987d424 (may not work)