BILTMORE ESTATE DEERPARK RESTAURANT PRALINE PUMPKIN PIE

4 Tablespoons (1/2 stick) butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided use
1/2 cup chopped pecans
1 unbaked piecrust
3 eggs
1 egg yolk
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy (whipping) cream
2 cups pumpkin puree (or one 15-ounce can)
Candied pecans and additional whipped cream (optional garnishes)

Preheat oven to 400 degrees F.

In bowl, combine melted butter, 1/3 cup brown sugar and the pecans.

Press pastry into 10-inch deep-dish pie pan. Press praline mixture into pie shell.

Bake in preheated oven about 10 minutes.

Meanwhile, in bowl, combine eggs, egg yolk, granulated sugar and remaining 1/2 cup brown sugar. Add salt and spices, mixing well. Slowly whisk in milk and cream, then whisk in pumpkin puree until smooth.

Carefully pour mixture into pie shell over praline mixture.

Return to 400-degree F oven and bake 10 minutes, then reduce temperature to 350 degrees F and bake another 45 to 55 minutes, or until filling is just set.

If desired, garnish with candied pecans and whipped cream when cool.

Makes 8 to 10 servings
Source: Bounty of Biltmore Cookbook