Pumpkin-Praline Pie

A delicious praline topping adds a pleasant crunch in contrast to the smooth and creamy pumpkin custard.

Recipe Ingredients:

Crust:
1 (9-inch; deep-dish) unbaked pie crust*

Pumpkin Filling:
1 (15-ounce) can pumpkin
1 cup milk
2/3 cup light brown sugar, firmly packed
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 large eggs

Praline:
2/3 cup chopped pecans
1/2 cup light brown sugar, firmly packed
1 teaspoon light corn syrup
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. For Crust: Prick bottom and sides of unbaked pie crust with a fork. Bake for 7 to 8 minutes. Cool.
3. For Pumpkin Filling: Whisk all ingredients until well blended. Pour into prepared crust. Bake for 40 minutes, shielding with aluminum foil the last 15 minutes.
4. For Praline: Combine pecans, 1/2 cup brown sugar, corn syrup and vanilla. Sprinkle over pie. Bake 10 to 15 more minutes or until set. Cool completely on a wire rack.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.