Praline-Pumpkin Pie

• 3 tablespoons butter
• 13 cup brown sugar, dark packed
• 13 cup pecans finely chopped
• 1 each pie shell (9 inch) 9 inch
• 1 cup evaporated milk
• 1/2 cup water
• 2 large eggs
• 16 ounces pumpkin
• 1/2 cup sugar granulated
• 1 teaspoon cinnamon ground
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon nutmeg ground
• 1 teaspoon salt
• 1/2 cup heavy whipping cream whipped,, optional
• 20 each pecan halves buttered, opt

1. Cream butter with dark-brown sugar until fluffy.
2. Stir in pecans and press mixture into bottom of pie crust.
3. Pierce bottom of crust with fork.
4. Bake at 450 degrees 10 minutes.
5. (This forms praline layer.)
6. Cool.
7. Combine evaporated milk and water in saucepan and scald.
8. Beat eggs in large bowl.
9. Stir in pumpkin, granulated sugar, cinnamon, cloves, nutmeg and salt.
10. Stir in hot milk mixture to blend.
11. Spoon evenly over praline layer.
12. Bake at 350F (180C) 50 to 60 minutes until set, but still soft in center.
13. Cool and serve with whipped cream.
14. Garnish with 20 buttered pecan halves.

butter, brown sugar, pecans, pie shell, milk, water, eggs, pumpkin, sugar, cinnamon ground, nutmeg ground, salt, heavy whipping cream whipped, pecan halves

Taken from recipeland.com/recipe/v/praline-pumpkin-pie-37439 (may not work)