Praline Pumpkin Pie

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour*
1/2 teaspoon	2.5ml	Salt
1/3 cup	65g / 2.3oz	Shortening
3 tablespoons	45ml	Cold water
1/3 cup	48g / 1.7oz	Pecans - finely chopped
1/3 cup	53g / 1.9oz	Firmly packed brown sugar
3 tablespoons	45ml	Butter - softened
		Pumpkin Custard Filling
3		Eggs - slightly beaten
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Firmly packed brown sugar
2 tablespoons	30ml	Flour
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Cinnamon
1/2 teaspoon	2.5ml	Ginger
1/4 teaspoon	1.3ml	Cloves
1/4 teaspoon	1.3ml	Mace
1 1/2 cups	355ml	Pumpkin - cooked or canned
1 1/2 cups	355ml	Hot light cream

Recipe Instructions

Sift together 1 cup flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle 3 to 4 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into ball.

Flatten to 1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pie pan. Fold edge to form a standing rim; flute. Combine pecans, finely chopped, brown sugar and soft butter and press into bottom of pie shell. Prick sides. Bake in hot oven (450F) 10 minutes. Cool at least 2 minutes.

Pumpkin-Custard Filling: Combine in a mixing bowl the eggs, sugars, flour, salt and spices. Add pumpkin and mix well. Gradually add the hot light cream and blend well. Turn into pie shell. Bake in moderate oven (350F) 50 to 60 minutes. Cool.

NOTES : "Senior Winner in Pillsbury's 1st Grand National Recipe and Baking Contest, by Mrs. W. W. Douglass, Searcy, Arkansas. Adapted by Ann Pillsbury."

Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet

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