Praline Pumpkin Pie

Grant; hwwk11b -----pastry----- 1 1/4 c Flour

1/4 ts Salt

1/3 c Shortening

4 tb Cold water

-----filling----- 1/3 c Brown sugar; packed

3 tb Butter

1/2 c Pecans, toasted; chopped

1 1/2 c Pumpkin; canned

2/3 c Brown sugar

1 ts Cinnamon; ground

1/2 ts Ginger; ground

1/2 ts Nutmeg; ground

3 Eggs

2/3 c Evaporated milk

1/4 c Milk

2 tb Bourbon or rum

PASTRY: Stir together flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle half w/1 tb water, gently toss w/fork. Push to side of bowl. Repeat w/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 w/double thickness of foil and bake at 450~ for 8 minutes. Remove foil, bake an additional 4-5 minutes until set and dry. Cool. FILLING: Combine 1/3 c 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 c 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 20-25 minutes in a 375~ 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. BH&G Holiday Cooking, 1982. Formatted by T. Grant, HWWK11b. -----