INGREDIENTS
1 frozen pie crust
Praline Bottom
2/3 cup chopped pecans
1/3 cup brown sugar
3 Tbsp butter, softened
Pinch salt
Pumpkin Filling
1 3/4 cup canned pumpin puree
1 3/4 cup sweetened condensed milk
2 eggs
2/3 cups brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
Praline Topping
2/3 cup chopped pecans
3 tbsp melted butter
1/3 cup brown sugar
Pinch salt
INSTRUCTIONS
Praline Bottom
Combine ingredients a small bowl. Evenly distribute on top of the unbaked pie crust.
Prick sides of pastry with a fork.
Bake at 450°F for 10 minutes; cool for 5 minutes.
Pumpkin Filling
Mix all pumpkin filling ingredients together in a medium bowl until smooth and well combined.
Pour over the top of warm praline bottom.
Reduce heat to 350 degrees F. Bake for 45-50 minutes or until knife comes out clean.
Let pie cool
Praline Topping
Combine pecans, melted butter and brown sugar in a small bowl. Sprinkle over cooled pie.8
Broil on high 2-3 minutes until bubbly.
