Pumpkin And Praline Pie

---------- Recipe via Meal-Master (tm) v8.02

Title: PUMPKIN AND PRALINE PIE
Categories: Pies
Yield: 10 servings

------------------------------HOT WATER DOUGH------------------------------
2/3 c Lard or shortening, softened
1/2 t Salt
1/3 c Boiling water
2 1/4 c Flour, divided

------------------------------PUMPKIN FILLING------------------------------
1/2 c Sugar
1/2 c Light brown sugar
1 T Flour
1 T Bitters, optional
1 t Ground cinnamon
1/2 t Ground ginger
1/2 t Salt
1/4 t Ground nutmeg
1/4 t Ground cloves
1 ea Egg,slightly beaten
2 T Butter
1 cn Pumpkin puree (29 oz)
1 cn Evaporated milk 12 oz
1/4 c Sweet milk
1 c Water

----------------------------------PRALINE----------------------------------
4 T Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
1 x 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.

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