Pumpkin Pie With Praline

Ingredients

-----PRALINE (OPTIONAL)-----
2 Tablespoons Butter -- softened
1/3 Cup Brown sugar
1/3 Cup Pecans -- chopped
-----PUMPKIN PIE-----
2 Pie shells (8-inch) or
1 Pie shell (10-inch)
1 Can Pumpkin puree (29 oz)
2 tablespoons Butter
1/2 cup Sugar
1/2 cup Brown sugar
1 tablespoon All-purpose flour
1 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/2 teaspoon Salt
1/4 teaspoon Nutmeg -- grated
1/4 teaspoon Cloves -- ground
1 Egg -- beaten
1 Evaporated milk
1/4 cup Milk
1 cup Water

Directions

Prepare the praline filling, if desired. Preheat oven to 450 degrees. In a small bowl, cream together the butter and brown sugar. Blend in pecans.  Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes, watching carefully so crusts do not puff up or slip down. Prick puffs with a fork if you see this happening, and pat the slipping crusts back up in place with the back of a fork. Let cool before filling.

Preheat oven to 400 degrees. Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon. In a large mixer bowl, mix together the next 9 ingredients. Add the egg, and mix again. Add the hot pumpkin gradually, then blend in the milk and water. Pour into pie shells and bake for 1 hour. Let cool completely before cutting.