Pumpkin Praline Pumpkin Pie

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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line