Honeyed Pumpkin Pie With Broiled Praline Topping

Crust

• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)

Filling

• 15 ounces canned pumpkin (not pumpkin pie mix)
• 1 cup honey
• 3/4 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 4 egg
• 3/4 cup evaporated milk

Topping

• 1/3 cup chopped pecan
• 1/4 cup packed brown sugar
• 2 tablespoons butter or margarine, melted

Directions

1. 1

   Heat oven to 375°F

2. 2

   Remove pie crust from pouch; place flat on work surface.

3. 3

   rolling pin, roll crust into 13-inch round; place in 10-inch deep-dish pie pan as directed on box for One-Crust Filled Pie.

4. 4

   In large bowl with electric mixer, beat pumpkin, honey, salt, nutmeg and allspice on medium speed until blended.

5. 5

   Beat in eggs.

6. 6

   On low speed, gradually add milk, beating until well blended.

7. 7

   Pour into crust-lined pan.

8. 8

   Bake 45 to 55 minutes or until edge is set. Cool completely on wire rack, about 2 hours.

9. 9

   Set oven control to broil.

10. 10

    In small bowl, mix topping ingredients; sprinkle over pie.

11. 11

    Broil with top 4 to 6 inches from heat 2 to 3 minutes or until topping is bubbly.

12. 12

    Store in refrigerator.