Praline Pumpkin Pie

Pastry for one crust:
1 c. flour
1/2 tsp salt
1/3 c. plus 1 Tbsp shortening
2-3 Tbsp cold water

Pie:
2 large eggs
1/2 c. sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1/3 c. brown sugar
2/3 c. pecan halves.
1 Tbsp butter, softened


If you're making homemade crust, mix four and salt. Cut in shortening, using a pastry blender, until you get crumbles. Add the water, and shape the pastry into a ball. Wrap the ball in plastic wrap and flatten slightly with a rolling pin. Refrigerate for 15 minutes or longer.

Heat the oven to 425 degrees F. Roll out pastry onto a floured surface then transfer to your pie plate. Press the dough against the plate and flute the edges.

Line the edges with foil and bake for 10 minutes. Remove the foil and bake for an additional 2 minutes.

In a medium bowl, beat eggs then add the rest of the ingredients. Put the foil back on the edges of the pie crust to prevent burning, and then place the pie plate on the oven rack. Pour the filling into the hot pie crust.

Bake for 15 minutes then reduce the heat to 350 degrees F. Bake for 35 minutes longer. Meanwhile, mix the brown sugar, pecans, and butter. After the 35 minutes, place the pecan mixture over the pie. Bake for another 10 minutes. Let cool, and enjoy!