I made the praline-pecan topping and it was too coarse. I used my mini cuisinart and pulverized the topping and sprinkled it on the top of my cooled pie. The pulverized mixture was soo much better and did not overpower the pumpkin mixture. The crust was delicate and the design on the pie crust was a work of art. "simply delicious"
why did some of the sugar crystalize and some stay looking clear???
I used to do whole pecans drizzled with maple syrup, but I like this way too.