Pumpkin & Praline Pie
Yield
10 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Hot water dough | |||
| ⅔ | cup |
vegetable shortening
softened |
*
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
water
boiling |
|
| 2 ¼ | cups |
all-purpose flour
divided |
|
| Pumpkin filling | |||
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar, light
|
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
bitters
optional |
* |
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | each |
eggs
lightly beaten |
|
| 2 | tablespoons |
butter
|
|
| 1 | can |
canned pumpkin purée
|
*
|
| 1 | can |
evaporated milk
|
|
| ¼ | cup |
sweet milk
|
* |
| 1 | cup |
water
|
|
| Praline | |||
| 4 | tablespoons |
butter
softened |
|
| ⅔ | cup |
brown sugar, light
|
*
|
| ⅔ | cup |
pecans
coarsely chopped |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Hot water dough | |||
| 158 | ml |
vegetable shortening
softened |
*
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
water
boiling |
|
| 532 | ml |
all-purpose flour
divided |
|
| Pumpkin filling | |||
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar, light
|
*
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
bitters
optional |
* |
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1 | each |
eggs
lightly beaten |
|
| 3E+1 | ml |
butter
|
|
| 1 | can |
canned pumpkin purée
|
*
|
| 1 | can |
evaporated milk
|
|
| 59 | ml |
sweet milk
|
* |
| 237 | ml |
water
|
|
| Praline | |||
| 6E+1 | ml |
butter
softened |
|
| 158 | ml |
brown sugar, light
|
*
|
| 158 | ml |
pecans
coarsely chopped |
|
| 1 | x |
whipped cream
|
*
|
Directions
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 inch 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 purée thickens slightly, about 10 minutes.
Gradually, stir hot pumpkin purée 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 ¼ cup flour, roll into a 13 inch circle, ⅛ inches thick.
Transfer and fit dough into a 9 inch 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 Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly. Reduce oven temperature to 400℉ (200℃). 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 to 9 inch pies. Top with whipping cream or whipped topping, if desired. Garnish with whole pecans.
