Praline Pumpkin Pie

• 1 unbaked pastry shell (10-inches)
• 13 cup pecans, finely chopped
• 13 cup brown sugar, packed
• 3 tablespoons soft butter
• 3 eggs, slightly beaten
• 12 cup brown sugar, packed
• 2 tablespoons cornstarch
• 34 teaspoon cinnamon
• 12 teaspoon salt
• 12 teaspoon ginger
• 14 teaspoon clove
• 1 (16 ounce) can pumpkin puree
• 1 12 cups 10% cream
• additional pecans, chopped

1. Preheat oven to 450F.
2. Combine the pecans, brown sugr and butter; press into bottom of pie shell.
3. prick sides of pastry with a fork.
4. Bake at 450F for 10 minutes, remove pastry and cool for 5 minutes.
5. Reduce temperature to 350F
6. Combine first eight filling ingredients; stir in pumpkin and gradually add cream.
7. Mix well and pour into pie shell.
8. If desired, sprinkle additional chopped pecans on top.
9. Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean.
10. Cool completely and store in refrigerator.

pastry shell, pecans, brown sugar, butter, eggs, brown sugar, cornstarch, cinnamon, salt, ginger, clove, pumpkin puree, cream, additional pecans

Taken from www.food.com/recipe/praline-pumpkin-pie-401962 (may not work)