Pumpkin & Praline Pie

Name: Pumpkin and Praline Pie
Cook time: P1H
Total time: P2H
Yield: 10
Cuisine: Fusion
Ingredients: vegetable shortening; salt; water; flour; sugar; brown sugar, light; flour; bitters; cinnamon; ginger; salt; nutmeg; cloves; eggs; butter; pumpkin purée (canned); evaporated milk; sweet milk; water; butter; brown sugar, light; pecans; whipped cream

Yield

10 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs

Trans-fat Free

Ingredients

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.