For the pumpkin pie lovers that refuse to settle for ordinary.

Pumpkin Praline Pie

For crust, in a large bowl, stir together flour, granulated sugar and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together.

On a lightly floured surface, roll into a circle, about 12 inches in diameter. Ease into a 9-inch pie plate. Trim even with pan rim. Freeze for 15 minutes.

For filling, in a medium bowl combine eggs, pumpkin, evaporated milk, granulated sugar, vanilla, salt, ginger, nutmeg, cinnamon and cloves; set aside.

Remove pastry from freezer. Line with foil and fill half full of dry beans.

Bake for 15 minutes. Remove from oven. Reduce heat to 375 degrees. Remove foil and dry beans; prick bottom and sides. Bake for 5 minutes more. Remove from oven.

Reduce oven temperature to 350 degrees. Pour filling into prebaked pie shell.

Bake for 60 to 65 minutes or until knife inserted in center comes out clean. Cool on a wire rack for at least 1 hour before adding praline topping.

For praline topping, a medium saucepan combine pecans, brown sugar, butter, cream and cinnamon. Cook and stir over medium heat until sugar dissolves. Spread on top of pie.

Place pie under broiler 6 to 8 inches from the heat. Broil for 1 to 2 minutes or until topping is and bubbly. Cool on a wire rack at least 10 minutes. Serve pie topped with whipped cream. If desired, sprinkle with additional cinnamon.