Pie Crust:
Prepare a par-baked pie crust. Pierce the bottom of the dough with a fork a few times (3-4 piercings). Line the crust with parchment paper and fill with pie weights.
Bake at 425°F for 15-20 minutes, or until the crust begins to brown. Remove the parchment and pie weights, and let the crust cool before filling. If the bottom appears raw, bake for an additional 2-3 minutes without parchment and weights.
Praline Bottom: 3. In a small bowl, stir together the chopped pecans and brown sugar. Sprinkle this mixture over the par-baked pie crust.
Pumpkin Pie Filling: 4. In a large bowl or stand mixer, combine the pumpkin purée, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Beat until smooth and fully combined, about 1-2 minutes. 5. Pour the pumpkin filling over the praline bottom. The pie will be very full. 6. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 40-50 minutes, or until a knife inserted in the center comes out clean. Tent the crust with foil if it begins to brown too much. 7. Remove the pie from the oven and allow it to cool completely.
Praline Topping: 8. In a medium bowl, stir together the finely chopped pecans, melted butter, and brown sugar. Sprinkle this topping over the cooled pumpkin pie. 9. Broil on high for 2-3 minutes, or until the topping is bubbly. Serve the pie slightly warm or chilled.