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Praline Pumpkin Pie
From Stop and Smell the Rosemary
2 cups plus 1 cup brown sugar, firmly packed
2⁄3 cup finely chopped pecans
4 Tablespoons plus 1 Tablespoon unsalted butter, at room temperature
2 unbaked 9-inch pie crusts
2 large eggs, slightly beaten
1 can (16 ounces) solid pack pumpkin
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 Tablespoon all-purpose flour
1 can (12 ounces) evaporated milk
Preheat oven to 425 degrees. Combine 2 cups brown sugar, pecans and 4 tablespoons butter. Sprinkle evenly over 2 pie crusts. Bake 10 minutes. Remove from oven and reduce oven to 350 degrees. Combine 1 cup brown sugar, 1 tablespoon butter, eggs, pumpkin, salt, cinnamon, nutmeg, ginger, cloves, flour and milk in a large bowl. Mix well. Divide evenly between 2 pie crusts. Bake 30 minutes, or until a tester inserted into center of pie comes out clean. Serves 16.
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