---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin and Praline Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
       1 x  --------hot water d---------      2/3 c  Lard or shortening,softened
     1/2 ts Salt                              1/3 c  Boiling water
     2 1/4 c  Flour, divided			 1 x  ---------pumpkin
  f----------
     1/2 c  Sugar                             1/2 c  Light brown sugar
       1 tb Flour                               1 tb Bitters,optional
       1 ts Ground cinnamon                   1/2 ts Ground ginger
     1/2 ts Salt                              1/4 ts Ground nutmeg
     1/4 ts Ground cloves                       1 ea Egg,slightly beaten
       2 tb Butter                              1 c  29 oz. can pumpkin puree
       1 c  12 oz. can evaporated milk        1/4 c  Sweet milk
 	    1 c  Water				     1 x 
      -------------p--------------
       4 tb Butter, softened                  2/3 c  Light brown sugar
     2/3 c  Pecans,coarsely chopped             1 x  Whipped topping,optional
  
   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 ea 9″ pies.Top with whipping cream
   or whipped topping,if desired.Garnish with whole pecans.
  
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