My pumpkin praline pie “recipe”

It’s really more of an amalgamation of multiple recipes, buuut if you’re interested:

Prepare the pie filling from the linked recipe, adding the following spices: 1 tsp cinnamon; 2 tsp cardamom; 1/2 tsp ginger; 1/2 tsp pumpkin pie spice; Sprinkle ground cloves.

Mix it all and then cook in a saucepan over medium high heat, stirring occasionally until the mix steams and then stirring constantly until it bubbles when you stop stirring. Be sure to scrape sides of the pan while stirring.

Prepare this pie crust ahead of time and leave it in your fridge. When ready, roll it out into your pie dish. Throw it in your freezer for 20 min to give it some structure. Then par-bake the crust for 20 min with foil, covering whole pie, at 400 degrees. Bake for another 10 min at 350 with crust covered, then with egg wash on bottom another 10.

Bake pie with filling at 375 for 55-60 min, then sprinkle this praline topping from the linked sweet potato casserole recipe on top of the pie, and bake for another 20 min until set.