Pumpkin And Praline Pie

  • on August 1, 2008
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Ingrients & Directions

1 x ——–hot water d——— 2/3 c Lard or shortening,softened
1/2 ts Salt 1/3 c Boiling water
2 1/4 c Flour, divided 1 x ———pumpkin f———-
1/2 c Sugar 1/2 c Light brown sugar
1 tb Flour 1 tb Bitters,optional
1 ts Ground cinnamon 1/2 ts Ground ginger
1/2 ts Salt 1/4 ts Ground nutmeg
1/4 ts Ground cloves 1 ea Egg,slightly beaten
2 tb Butter 1 c 29 oz. can pumpkin puree
1 c 12 oz. can evaporated milk 1/4 c Sweet milk
1 c Water 1 x ————-p————–
4 tb Butter, softened 2/3 c Light brown sugar
2/3 c Pecans,coarsely chopped 1 x Whipped topping,optional

To make hot water dough: Beat lard or shortening and salt in a large
bowl;gradually, beat in boiling water.Cool to room temperature,stirring,
occasionally to prevent water and lard from separating.Beat in 2 cups
flour,then form dough into 2 balls.Flatten each portion into a 6″ disk.Wrap
in plastic wrap and chill.(If desired refrigerate overnight or freeze up to
1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour,
bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large
bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add
pumpkin puree;simmer,stirring occasionally, until puree thickens
slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar
mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If
desired,cover and refrigerate overnight.) To make praline: Beat butter and
brown sugar in a medium bowl. Stir in pecans and set aside.(If
desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled
dough to room temperature. Working with one disk at a time,place on a
floured surface. Using half of the remaining 1/4 cup flour,roll into a 13″
circle,1/8″ thick.Transfer and fit dough into a 9″ deep dish pie pan;trim
away excess dough and flute the edges with a fork. Repeat with remaining
disk of dough to make a second pie shell. Prick each pie shell all over its
surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10
minutes.Spread half of the praline mixture over the bottom of each pie
shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool
slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin
filling into each crust;smooth the top of each with a spatula.Bake until
pumpkin filling in each pie pan is firm and crusts are golden brown,about 1
hour.Cool completely and serve.Makes 2 ea 9″ pies.Top with whipping cream
or whipped topping,if desired.Garnish with whole pecans.

6 servings

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