---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN AND PRALINE PIE
  Categories: Pies
       Yield: 10 servings
  
 ------------------------------HOT WATER DOUGH------------------------------
     2/3 c  Lard or shortening, softened
     1/2 t  Salt
     1/3 c  Boiling water
   2 1/4 c  Flour, divided
 
 ------------------------------PUMPKIN FILLING------------------------------
     1/2 c  Sugar
     1/2 c  Light brown sugar
       1 T  Flour
       1 T  Bitters, optional
       1 t  Ground cinnamon
     1/2 t  Ground ginger
     1/2 t  Salt
     1/4 t  Ground nutmeg
     1/4 t  Ground cloves
       1 ea Egg,slightly beaten
       2 T  Butter
       1 cn Pumpkin puree (29 oz)
       1 cn Evaporated milk 12 oz
     1/4 c  Sweet milk
       1 c  Water
 
 ----------------------------------PRALINE----------------------------------
       4 T  Butter, softened
     2/3 c  Light brown sugar
     2/3 c  Pecans, coarsely chopped
       1 x  Whipped cream or whipped top
  
    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″ 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 puree thickens slightly, about 10 minutes. Gradually, stir hot
   pumpkin puree 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 1/4 cup flour, roll into a 13″ circle, 1/8″ thick.
    Transfer and fit dough into a 9″ 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 shell. Bake until praline is golden brown and bubbly, about
   10 minutes; cool slightly. Reduce oven temperature to 400 degrees.
    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 - 9″ pies. Top with whipping cream or whipped topping, if
   desired. Garnish with whole pecans.
  
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