Praline Pumpkin Pie

• pastry for 1 crust (9-inch) pie
• 1 (14 oz.) Kraft caramels
• 1 (12 fluid oz.) can evaporated milk
• 1 c. chopped pecans, toasted
• 1 (16 oz.) can pumpkin
• 3/4 c. sugar
• 2 eggs, beaten
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/4 tsp. ground cloves
• 2 Tbsp. milk

1. Preheat oven to 425u0b0.
2. On lightly floured surface, roll pastry to 12-inch circle.
3. Place a 9-inch pie plate.
4. Turn under edge; flute.
5. Bake 5 minutes.
6. Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth.
7. Add nuts.
8. Spread 1 cup caramel mixture on bottom of crust, set remaining caramel mixture aside.
9. Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust.
10. Bake 15 minutes.
11. Reduce oven temperature to 350u0b0; continue baking 40 to 50 minutes or until set.
12. Cool.
13. Stir reserved caramel mixture and milk over low heat until thoroughly heated.
14. Spread 1/4 cup over top of pie.
15. Serve remaining caramel sauce with pie.
16. Makes 6 to 8 servings.

pastry, caramels, milk, pecans, pumpkin, sugar, eggs, cinnamon, salt, ginger, ground cloves, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262562 (may not work)