Homemade From-Scratch Praline Pumpkin Pie Recipe

Partially bake a 9 inch pie crust and let cool slightly.
Preheat oven to 400º.
Topping: In a small bowl, combine pecans, brown sugar and salt. Add the corn syrup and vanilla and stir to combine. Set aside.
In a large bowl, whisk together the sugar, cinnamon , ginger, nutmeg, cloves, pepper, salt and cornstarch.
In a separate bowl whisk the eggs together then whisk in cream, milk and pumpkin. Whisk until smooth.
Add the dry ingredients and whisk until smooth and well combined. Pour into the partially baked pie crust and bake for 15 minutes, turn down the oven to 350º and bake an additional 35 minutes.
Half way through the baking, cover the outside crust with a pie crust shield or strip of aluminum foil to prevent it from getting too brown.
Remove when the center is still a little jiggly and top with the praline topping, sprinkle with white sugar, return to the oven and bake an additional 10 minutes until the topping is bubbly around the edges.
Let cool on a wire rack for 3-4 hours before serving.