Praline Pumpkin Pie

Ingredients:

• 1/3 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons butter, softened
• 1 unbaked pastry shell (10 inches)
• Filling:
• 3 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 1/2 cups half-and-half cream
• Additional chopped pecans, optional    

Directions:

1. In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell.
2. Prick sides of pastry with a fork.
3. Bake at 450° for 10 minutes.
4. Cool on a wire rack for 5 minutes.
5. Reduce heat to 350°.
6. For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin.
7. Gradually add cream.
8. Pour into pastry shell.
9. If desired, sprinkle chopped pecans on top.
10. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
11. Cool on a wire rack for 1 hour.
12. Refrigerate for at least 3 hours before serving.
13. Refrigerate leftovers.