Prailine Pumpkin Pie

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• 1 each Recipe Brown Sugar Pecan Graham Cracker Crust
  Ingredient note

  Source: 1 Recipe Brown Sugar Pecan Graham Cracker Crust
• 1 each 15 oz. oz. can pure pumpkin (NOT pumpkin pie filling)
  Ingredient note

  Source: 1 15 oz. oz. can pure pumpkin (NOT pumpkin pie filling)
• 3/4 cup + 1/3 cup packed dark brown sugar
  Ingredient note

  Source: 3/4 cup packed dark brown sugar; Source: 1/3 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
  Ingredient note

  Source: 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
  Ingredient note

  Source: 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
  Ingredient note

  Source: 1/2 teaspoon ground nutmeg
• 1/2 teaspoon + 1/8 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt; Source: 1/8 teaspoon salt
• 1/4 teaspoon ground cloves
  Ingredient note

  Source: 1/4 teaspoon ground cloves
• 1 cup evaporated milk
  Ingredient note

  Source: 1 cup evaporated milk
• 3 each eggs
  Ingredient note

  Source: 3 eggs
• 2 teaspoons + 1 teaspoon vanilla extract
  Ingredient note

  Source: 2 teaspoons vanilla extract; Source: 1 teaspoon vanilla extract
• 1 cup pecans, finely chopped
  Ingredient note

  Source: 1 cup pecans, finely chopped
• 1 tablespoon dark corn syrup (may sub light)
  Ingredient note

  Source: 1 tablespoon dark corn syrup (may sub light)
• 1 tablespoon granulated sugar
  Ingredient note

  Source: 1 tablespoon granulated sugar

1. Prepare Pie crust according to directions, baking 10 minutes and letting cool completely. You can also use your favorite pie crust recipe.
2. While Crust is cooling, add pumpkin, brown sugar, cinnamon ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
3. Remove from heat and whisk in evaporated milk followed by eggs and vanilla. Pour filling into cooled pie crust. Cover edges of pie crust with foil or pie shield.
4. Bake at 350 degrees for 40-50 minutes – UNTIL pie is cracked around the edges and the center barley jiggles.
5. While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
6. Sprinkle Topping evenly over filling then evenly sprinkle with 1 tablespoon sugar.
7. Remove foil from crust and return pie to oven and bake 10-20 minutes or until toothpick inserted in the center comes out clean (center registers 175 degrees F).
8. Let pie cool on a wire rack for at least 2 hours.
9. Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving.