Cream butter with dark brown sugar until fluffy. Stir in pecans and press pecan mixture into bottom of pie crust. Pierce bottom with fork. Bake at 450 for 10 minutes. This forms the praline layer. For fun, torch this for added crunch. Cool. Microwave evaporated milk in measuring cup until scalded. Meanwhile, beat eggs in mixing bowl. Add in pumpkin, granulated sugar, cinnamon, cloves, nutmeg and salt. Stir in milk mixture to blend. Pour evenly over praline layer. Bake at 350 for 50 to 60 minutes until set, but still soft in center. Cool and serve with whipped cream. Garnish with about 20 buttered or sugared pecan halves, if desired. Makes 8 servings.