Ingredients:
Pie Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Praline Bottom
⅔ cup chopped pecans
⅓ cup brown sugar
Pumpkin Filling
1¾ cup canned pumpkin puree
1¾ cup sweetened condensed milk
2 eggs
⅔ cups brown sugar
1 tablespoon sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
Praline Top
⅔ cup chopped pecans
3 tablespoons melted butter
⅓ cup brown sugar
Instructions:
Pie Dough
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Praline bottom
1. Combine pecans and brown sugar in a small bowl. Evenly distribute on top of the unbaked pie crust.
Pumpkin Filling
1. Mix all pumpkin filling ingredients together in a medium bowl until smooth and well combined.
2. Pour over the top of Praline bottom.
3. Bake at 425 degrees F for 15 minutes.
4. Reduce heat to 350 degrees F. Bake for an additional 50 minutes or until knife comes out clean.
5. Let pie cool completely
Praline topping
1. Combine pecans, melted butter and brown sugar in a small bowl. Sprinkle over cooled pie.
2. Broil on high 2-3 minutes until bubbly.
Enjoy, Dean Stefanic