Crust:
1-9 inch pie crust
(Use the Dees' Foolproof Pie Crust Recipe)

Pumpkin Custard Mixture:
3 tablespoons butter
1/3 cup firmly packed brown sugar
1/3 chopped pecans
1 cup evaporated milk
1/2 cup water
3 eggs
1-1/2 cups (from a 1-pound can) pumpkin
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 teaspoons pumpkin-pie spice
1 teaspoon salt

Topping:
1/2 pint heavy cream
1/4 cup sugar

Preheat oven to 450 Dees-grees.

For crust:
The Dees Foolproof Pie Crust Recipe makes enough dough for a double crust. We recommend your making the full recipe and freezing half for future use.

Meanwhile, make praline layer:
Cream butter with the 1/3 cup brown sugar in a small bowl. Stir in pecans. Press over bottom of prepared pie shell in an even layer. Bake in a hot oven (450 Dees-grees) for 10 minutes. Remove and cool on a wire rack for 10 minutes. Lower heat to moderate heat (350 Dees-grees).

Make custard layer:
Combine milk and water in a 2-cup measure. Beat eggs slightly in a large bowl. Stir in pumpkin, granulated sugar, 1/2 cup brown sugar, pumpkin-pie spice and salt. Beat in the milk mixture. Pour into cooled pastry shell.

Bake:
Bake in moderate over (350 Dees-grees) for 50 minutes, or until center is set, but still soft. (Do not overbake. The center will continue to set as it cools). Allow to cool completely on a wire rack.

Serve:
While pie is cooling whip cream, gradually adding sugar. Serve pie with a generous dollop!

Deesliscious!