Pumpkin And Praline Pie

  • on October 22, 2009
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Ingrients & Directions

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