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Pumpkin Pie with Praline

2 T (1/4 stick) butte, softened
1/3 c Chopped pecans
1/3 c Brown sugar
- 2 Unbaked 8 inch pie shells,
-or one
-Unbaked 10 inch pie shell
2 T (1/4 stick) butter
1 29 oz. can pumpkin puree
1/2 c Granulated sugar
1/2 c Brown sugar
1 T All purpose flour
1 T Bitters (optional)
1 t Ground cinnamon
1/2 t Ground ginger
1/2 t Salt
1/4 t Grated nutmeg
1/4 t Ground cloves
1 Egg, beaten
1 12 oz. can evaporated milk
1/4 c Milk
1 c Water

Prepare the praline filling, if desired. Preheat oven to 450 F. In a small bowl, creme together the butter and brown sugar. Blend in the pecans. Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes, watching carefully so crusts do not puff up or slip down. Prick puffs with a fork if you see this happening, and pat the slipping crusts back up in place with the back of a fork. (This may not happen, but if it does, that is what you should do.) Let cool before filling. Preheat oven to 400 F.
Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon. In a large mixer bowl, mix together the next 9 ingredients. Add the egg, and mix again. Add the hot pumpkin gradually, then blend in the milks and water. Pour into pie shells and bake for 1 hour. Let cool completely before cutting. NOTE: The filling can be made a day in advance and refrigerated. If you've used the praline, you may have extra pumpkin filling; bake it in individual custard cups.

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