Pumpkin-Praline Pie
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From: Cooks Country
Ingredients
1 Pie Shell, 9-inch, chilled for 30 minutes 
Pumpkin Filling
1 15 oz can Pumpkin Puree
3/4 c Dark Brown Sugar, packed
2 t Ground Cinnamon
1 t Ground Ginger
1/2 t Ground All Spice
pinch Ground Cloves
1/2 t Salt
1 c Evaporated Milk
3 large Eggs
2 t Vanilla Extract
Praline Topping
1 c Pecans, finely chopped
1 t Vanilla Extract
2 t Granulated Sugar
2 t Dark Corn Syrup
1/2 c Brown Sugar, packed
pinch Salt
Directions
1. For the pie shell: Adjust oven rack to middle position and heat oven to
350 degrees. Line pie shell with foil, cover with 2 cups pie weights
(pennies or dried beans are fine, too), and bake until dough under foil
dries out, 20 to 25 minutes. Remove foil and weights, poke crust several
times with fork, and continue to bake until firmly set and lightly
browned, 10 to 15 minutes. Remove pie shell from oven (keep oven on) and
set aside. (Shell can be cooled, wrapped tightly in plastic, and stored
at room temperature for 1 day.)
2. For the filling: Puree pumpkin,
brown sugar, spices, and salt in food processor until smooth, about 1
minute. Cook mixture in large saucepan over medium-high heat until
sputtering and thickened, about 4 minutes, and remove from heat.
Meanwhile, put pie shell back in oven to warm.
3. Whisk evaporated milk into pumpkin mixture,
then whisk in eggs and vanilla. Pour filling into warmed pie shell and
bake until filling is puffed and cracked around edges and center barely
jiggles when pie is shaken, about 35 minutes.
4. For the topping: While pie is baking, toss pecans, brown sugar,
and salt in bowl. Add corn syrup and vanilla, using fingers to ensure
that ingredients are well blended.
5. Scatter topping evenly over puffed filling and sprinkle with granulated
sugar. Bake until pecans are fragrant and topping is bubbling around
edges, about 10 minutes. Cool pie completely on wire rack, at least 2
hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room
temperature.
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