Praline Pumpkin Custard Pie - cooking recipe

Ingredients

9 inches pastry crust, unbaked
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter, softened
2 eggs, well-beaten
1 cup canned pumpkin
2/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger)
1 cup half-and-half cream or 1 cup evaporated milk

Preparation

Preheat oven to 450.
Fit pastry crust into 9\" pie plate. Prick crust all over with fork.
Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
Bake 10 minutes.
Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.