Praline Pumpkin Pie - cooking recipe

Ingredients

pastry for 1 crust (9-inch) pie
1 (14 oz.) Kraft caramels
1 (12 fluid oz.) can evaporated milk
1 c. chopped pecans, toasted
1 (16 oz.) can pumpkin
3/4 c. sugar
2 eggs, beaten
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. ground cloves
2 Tbsp. milk

Preparation

Preheat oven to 425\u00b0.
On lightly floured surface, roll pastry to 12-inch circle.
Place a 9-inch pie plate.
Turn under edge; flute.
Bake 5 minutes.
Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth.
Add nuts.
Spread 1 cup caramel mixture on bottom of crust, set remaining caramel mixture aside.
Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust.
Bake 15 minutes.
Reduce oven temperature to 350\u00b0; continue baking 40 to 50 minutes or until set.
Cool.
Stir reserved caramel mixture and milk over low heat until thoroughly heated.
Spread 1/4 cup over top of pie.
Serve remaining caramel sauce with pie.
Makes 6 to 8 servings.