1 (9 inch) unbaked pie shell

PRALINE LAYER:

3 tbsp. butter
1/3 c. chopped pecans
1/3 c. firmly packed brown sugar

Cream the butter with the brown sugar in small bowl; stir in pecans. Press over bottom of prepared pie shell in an even layer. Bake in 450 degree oven for 10 minutes; remove from oven, cool on wire rack for 10 minutes. Reduce oven temperature to 350 degrees.

CUSTARD LAYER:

1 c. evaporated milk
3 eggs
1/2 c. granulated sugar
1 1/2 tsp. pumpkin pie spice
1/2 c. water
1 1/2 c. pumpkin (from a 1 lb. can)
1/2 c. firmly packed brown sugar
1 tsp. salt

Scald evaporated milk with water in small saucepan. Beat eggs slightly in large bowl; stir in pumpkin, granulated sugar, 1/2 cup brown sugar, pumpkin pie spice and salt. Beat in scalded milk mixture. Pour into cooled pastry shell. Bake at 350 degrees for 50 minutes or until center is set, but still soft. Do not overbake, custard will set completely as it cools. Cool on wire rack. Serve with whipped cream.