Praline Pumpkin Pie

Directions

PASTRY: Stir together flour and salt.

Cut in shortening until pieces are size of small peas.

Sprinkle half w/1 tablespoons water, gently toss w/fork.

Push to side of bowl.

Repeat w/2-3 more tablespoons water until all is moistened.

Form dough into ball.

On lightly floured surface, roll into 12-inch circle. Place in 9 inch pie plate.

Trim pastry ½ inch beyond edge and flute edge high.

Don’t prick.

Line w/double thickness of foil and bake at 450~ for 8 minutes.

Remove foil, bake an additional 4 to 5 minutes until set and dry.

Cool.

FILLING: Combine ⅓ cup brown sugar and butter in saucepan.

Cook and stir over medium heat until butter’s melted and sugar’s dissolved.

(Mixture may appear separated.) Stir in pecans and spread over bottom of pastry shell.

Cool to room temp.

Combine pumpkin, ⅔ cup brown sugar and spices.

Beat lightly w/rotary beater or fork.

Gradually stir in milks and rum; mix well.

Place pie shell on oven rack; pour in filling.

Cover edge with foil.

Bake 20 to 25 minutes in a 375~ oven.

Remove foil, bake 20 to 25 more minutes or until knife inserted near center comes out clean.

Cool on wire rack.

Cover and chill to store.