Pumpkin and Praline Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin and Praline Pie
Categories: Pies, Bakery
Yield: 12 servings

1 Hot water pie dough; see
-recipe
Filling:
1/2 c Sugar
1/2 c Light brown sugar
1 tb Flour
1 tb Bitters; opt
1 ts Cinnamon
1 ts Ginger
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Cloves
1 Egg; lightly beaten
2 tb Butter
29 oz Pumpkin, canned
12 oz Evaporated milk
1/4 c Milk
1 c Water
Praline:
4 tb Butter; softened
2/3 c Light brown sugar
2/3 c Pecans; coarsely chopped
Whipped cream for garnish;
-op

Filling: Mix sugars, flour, bitters, spices in lg bowl. Stir in egg; set
aside. Melt butter in lg skillet over low heat.
Add pumpkin; simmer, stirring occasionally till puree thickens slightly,
10 min. Gradually stir hot pumpkin into sugar mix; stir in evap milk, milk
1 c water. If desired, cover & refrigerate overnight. Praline: Prepare Hot
Water Crusts. Preheat to 450. Spread half the praline mix in each crust.
Bake till praline is golden brown & bubbly, 10 min; cool slightly. Reduce
oven temp to 400. Pour half pumpkin filling into each crust; smooth top
with spatula. Bake till pumpkin is firm & crusts are golden brown, 1 hr.
Cool completely & serve. 2 9" pies. Garnish with whipped cream or topping
if desired. Posted on Prodigy by Kim Clegg

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