My parent's neighbor gave me this recipe many years ago because I told her that I wasn't that fond of pumpkin pie. I mean, I can eat it but I wouldn't order it in a restaurant, lol! When I made this one, I was very surprised with how delicious it was. The praline mixture at the bottom just sets it off. It is so yummy and I know that all you pumpkin lovers will adore it. Also, I have been wanting to post this for months because I promised Paula from Fresno, CA that I would, but I had to make it first! So Paula, this one is for you my friend!
1Prepare your 9" pie crust or purchase a pre-made one. Prick generously all over with fork. I used a store bought pie crust because I had one that I needed to use up. Combine the packed ground pecans, packed brown sugar & 2 tablespoons soft butter blending well. Press mixture firmly into bottom of pie shell.
2Bake in hot oven (450 degrees) for 10 minutes.
3Combine all other ingredients to the 2 well beaten eggs, except for the evaporated milk and blend well.
4Add the evaporated milk and beat until smooth and creamy.
5Pour into partially cooked pie shell (I covered edges of crust with foil because it had become very brown when first baked). Bake in slow oven 325 degrees for 40 to 45 minutes or until knife comes out clean when inserted in middle of pie. It totally depends on your oven. Mine cooked for 1 hour and 10 minutes!