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PUMPKIN AND PRALINE PIE

Category:    Pies, Desserts
Yield:6 servings
 
--------------------------------HOT WATER D--------------------------------
    2/3 c  Lard or shortening,softened       1/3 c  Boiling water
    1/2 ts Salt                            2 1/4 c  Flour,divided

---------------------------------PUMPKIN F---------------------------------
    1/2 c  Sugar                             1/4 ts Ground cloves
    1/2 c  Light brown sugar                   1 ea Egg,slightly beaten
      1 tb Flour                               2 tb Butter
      1 tb Bitters,optional                    1 cn 29 oz. can pumpkin puree
      1 ts Ground cinnamon                     1 cn 12 oz. can evaporated milk
    1/2 ts Ground ginger                     1/4 c  Sweet milk
    1/2 ts Salt                                1 c  Water
    1/4 ts Ground nutmeg                 

-------------------------------------P-------------------------------------
      4 tb Butter,softened                   2/3 c  Pecans,coarsely chopped
    2/3 c  Light brown sugar                   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.
 

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