Pumpkin And Praline Pie

PUMPKIN FILLING
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 Egg,slightly beaten
2 tb Butter
1 cn Pumpkin puree (29 oz)
1 cn Evaporated milk 12 oz
1/4 c Sweet milk
1 c Water

PRALINE
4 tb Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
Whipped cream or whipped top

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 – 9″ pies. Top with whipping cream or whipped topping, if desired.
Garnish with whole pecans.