Aunt Pat’S Pumpkin Praline Pie

• 1 package Frozen Pie Crust
• 2 Tablespoons Butter
• 1/3 cups Brown Sugar
• 1/2 cups Chopped Pecans
• 1 can (15 Oz. Can) Pumpkin
• 1 can (14.5 Oz Can) Sweeteened Condensed Milk
• 2 whole Lightly Beaten Eggs
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg

1. Place 1 pie crust in a pie pan, crimp and prepare edges and bake in a preheated 450 degree oven for 5 minutes.
2. Combine butter and sugar in a small, heavy sauce pan. Constantly stir over medium heat until sugar has melted and the mixture boils. Promptly remove from heat and add the pecans.
3. Spread the sugar/pecan mixture evenly over the bottom of the pie crust. Place in the oven and bake for 5 minutes. Remove and place on a wire rack to cool a little while you mix the pie filling. Reduce oven temperature to 375 degrees.
4. Thoroughly hand mix the remaining ingredients. Pour into the crust. Bake for 50 minutes at 375 degrees or until filling is set and a knife inserted near (but not in) the center of the pie crust comes out clean. Garnish with ice cream, or sweetened whipped cream.

pie crust, butter, brown sugar, pecans, pumpkin, milk, eggs, salt, cinnamon, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/aunt-pate28099s-pumpkin-praline-pie/ (may not work)