---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin and Praline Pie
  Categories: Pies, Bakery
       Yield: 12 servings
  
       1    Hot water pie dough; see
            -recipe
            Filling:
     1/2 c  Sugar
     1/2 c  Light brown sugar
       1 tb Flour
       1 tb Bitters; opt
       1 ts Cinnamon
       1 ts Ginger
     1/2 ts Salt
     1/4 ts Nutmeg
     1/4 ts Cloves
       1    Egg; lightly beaten
       2 tb Butter
      29 oz Pumpkin, canned
      12 oz Evaporated milk
     1/4 c  Milk
       1 c  Water
            Praline:
       4 tb Butter; softened
     2/3 c  Light brown sugar
     2/3 c  Pecans; coarsely chopped
            Whipped cream for garnish;
            -op
  
   Filling: Mix sugars, flour, bitters, spices in lg bowl. Stir in egg; set
   aside.  Melt butter in lg skillet over low heat.
    Add pumpkin; simmer, stirring occasionally till puree thickens slightly,
   10 min.  Gradually stir hot pumpkin into sugar mix; stir in evap milk, milk
   1 c water. If desired, cover & refrigerate overnight. Praline: Prepare Hot
   Water Crusts. Preheat to 450. Spread half the praline mix in each crust.
   Bake till praline is golden brown & bubbly, 10 min; cool slightly. Reduce
   oven temp to 400.  Pour half pumpkin filling into each crust; smooth top
   with spatula.  Bake till pumpkin is firm & crusts are golden brown, 1 hr.
   Cool completely & serve. 2 9″ pies. Garnish with whipped cream or topping
   if desired. Posted on Prodigy by Kim Clegg
  
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