Posted by: Angel 11-13-99 3:51 AM
Praline Pumpkin Pie
Yield: 8 servings
1 1/4 cup Flour
1/4 tsp. Salt
1/3 cup Shortening
4 tbl. Cold water
Filling
1/3 cup Brown sugar; packed
3 tbl. Butter
1/2 cup Pecans, toasted; chopped
1 1/2 cups Pumpkin; canned
2/3 cup Brown sugar
1 tsp. Cinnamon; ground
1/2 tsp. Ginger; ground
1/2 tsp. Nutmeg; ground
3 Eggs
2/3 cup Evaporated milk
1/4 cup Milk
2 tbl. Bourbon or rum
Preheat oven to 450° F.
Stir together flour and salt.
Cut in shortening till pieces are size of small peas. Sprinkle half with 1 tb water, gently toss with fork.
Push to side of bowl.
Repeat with 2-3 more tb water till all is moistened. Form dough into ball.
On lightly floured surface, roll into 12-inch circle. Place in 9" pie plate. Trim pastry 1/2" beyond edge and flute edge high. Don't prick.
Line with double thickness of foil and bake at 450º F for 8 minutes.
Remove foil, bake an additional 4-5 minutes until set and dry.
Cool.
Combine 1/3 cup brown sugar and butter in saucepan.
Cook and stir over med. 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, 2/3 cup brown sugar and spices. Beat lightly with 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 20-25 minutes in a 375º F oven.
Remove foil, bake 20-25 more minutes or until knife inserted near center comes out clean.
Cool on wire rack. Cover and chill to store.