Averie Cooks

Crust 
2 Preheat the oven to 425°F and spray a 9-inch pie pan with nonstick cooking spray; set aside.
3 Make homemade pie crust OR use store bought refrigerated pie crust.
4 Place the pie crust in the prepared pan and crimp the edges.
5 In a small bowl, beat together the 1 egg with 1 teaspoon bater.
6 Using a pastry brush, lightly brush this all over the crust.
7 Cover the crust entirely with aluminum foil or parchment paper, add dry uncooked beans to weigh it down or use pie weights if you have them, and bake this crust for 15 minutes; this process is called blind baking a crust. Tip - Pie crust should be cold going into the oven. If your crust got warm rolling it out or getting it in the pan, refrigerate the pan with crust in it for 20 minutes before baking.
8 Remove the pie pan from the oven and set it on the counter to cool while you make the filling. Tip - Save the foil, you'll need it in step 13.
Pumpkin Filling 
11 Turn the oven down to 350°F.
12 To a large bowl, add all the filling ingredients, and whisk to combine.
13 Pour the filling into the cooled crust; set aside.
Pecan Praline Topping
16 To a separate large bowl, combine all the topping ingredients, and stir well to combine.
17 Evenly pour the topping over the filling, and smooth it with a spatula.
18 Cover the pie with foil, and bake for 30 minutes.
19 Remove the pie from the oven, uncover the pie, and bake for about 25 additional minutes; start checking at 20 minutes.
20 Check for doneness** (See Notes). If the pie isn't done, bake for 5 additional minutes, or until it is done.
21 Allow pie to cool at room temp on a wire rack for about 1 hour before covering and transferring in the fridge to chill. Although you can serve pie at room temp, I prefer it chilled. Pie will keep airtight at room temp for up to 24 hours, airtight in the fridge for up to 5 days, and airtight in the freezer for up to 3 months, thaw at room temp before serving. Pie can be made up to 48-72 hours in advance, and stored airtight in the fridge until ready to serve.
22 I prefer to serve this pie with Cool Whip, although another type of whipped topping, real whipped cream, or vanilla ice cream are all good options