Praline Pecan Pie 1 Ingredients pastry for 9 inch one crust pie 2 eggs. slightly beaten 1/2 cup white sugar 1 can (16 oz) pumpkin 1 can (12 oz) evaporated milk 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon coves 1/3 cup packed brown sugar 1/3 cup chopped pecans 1 tablespoon butter or margarine, softened Caramel Sauce 2 cups sugar dash of salt 1 cu light corn syrup 3/4 cup butter or margarine 2 cups heavy whipping cream 1 teaspoon vanilla Method Heat oven to 425°F. Prepare pastry. Beat remaining ingredients except brown sugar, pecans and butter. Pour filling into pie and bake for 15 minutes. Reduce oven temperature to 350°F. Bake about 35 minutes longer. Mix brown sugar, pecans and butter; sprinkle over pie. Bake another 10 minutes or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with whipped cream or ice cream and the Caramel Sauce if desired. Refrigerate any remaining pie. Caramel Sauce Heat all ingredients except vanilla to boiling in heavy Dutch oven over medium heat, stirring constantly. Reduce heat slightly. Boil 30 minutes stirring frequently, until sugar is dissolved and mixture is caramel colored. Stir in vanilla. Serve warm over ice cream or sliced apples or bananas or the pie. Store covered in refrigerator up to 2 months. Yield: about 4 cups