Praline Bottom Pumpkin Pie

4 tablespoons butter

1/2 cup toasted pecans, chopped

1/3 cup brown sugar

One 9-inch pastry shell

2-1/4 ounce package No Bake Custard

1/3 cup sugar

2 teaspoons pumpkin pie spice

2/3 cup milk

One 5-1/3 ounce can evaporated milk

One 16-ounce can pumpkin

For toasted chopped pecans, in small saucepan, melt butter. Stir in pecans and brown sugar. Cook, stirring until mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan combine custard mix, sugar and spice. Stir in milk, evaporated milk and pumpkin. Cook, stirring until mixture bubbles. Cover, Cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional toasted pecans. Cut as a pie.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana