Praline Pumpkin Pie

I have never been a fan of pumpkin, but some traditions must be maintained. Every year I eat at least one piece of pumpkin pie, but I'm picky about my annual piece of pumpkin pie. My mother found this recipe in the 1961 November issue of Family Circle magazine and our family has been making it ever since.

Praline Layer

1 pie crust

3 T. butter

1/3 c. firmly packed brown sugar

1/3 c. chopped pecans

Custard Layer

1 c. evaporated milk

½ c. water

3 eggs

1 ½ c. canned pumpkin

½ c. granulated sugar

½ c. firmly packed brown sugar

1 ½ t. pumpkin pie spice

1 t. salt

½ c. cream, whipped

Use pie crust of your choice in a 9-inch pie plate. Cream butter with brown sugar in small bowl; stir in pecans. Press over bottom of pie shell in an even layer. Bake at 450 degrees for 10 minutes; remove; cool on wire rack 10 minutes. Reduce heat to 350 degrees.

For custard layer, scald evaporated milk with water in small saucepan. Beat eggs lightly in large bowl; stir in pumpkin, granulated sugar, ½ c. brown sugar, pumpkin pie spice, and salt; beat in scalded milk mixture. Pour into cooled pastry shell. Bake at 350 for 50 minutes, or until center is set but still soft. (Do not over-bake; custard will set as it cools.) Cool completely on wire rack.

Top (generously, of course) with whipped cream.