New Orleans Praline Pumpkin Pie
- Pie crust: 1 1/2 c. flour, 2 tsp sugar, 1/2 tsp. salt, 3/4 c. shortening and 4 T. ice cold water.
- Filling: 1 1/2 C. canned pumpkin, 1 c. light brown sugar, 1 tsp. cinnamon, 1/2 tsp salt, 1/2 tsp ginger, dash of cloves and freshly ground nutmeg, 3 eggs, 1 cup milk and 1 cup half and half
- Praline Topping: 3/4 C. brown sugar, 1/4 C. softened butter, 1 c. pecan halves and 1 T. half and half.
- Crust: Combine flour, sugar, and salt. Cut in shortening and ice water to form ball. Chill. Roll out on floured surface and line 9 inch pie plate. Crimp edge and prick shell with fork. Bake at 450 x 7 to 8 min. Cool. Filling: Combine all ingredients and fill cooled crust. Bake in lower 1/2 of oven at 425 x 15 min. Reduce heat to 350 and cont. baking x 40 min. Cool on rack. Praline: Cream butter and sugar and add pecans and 1/2 and 1/2. Spread on cooled pie and broil until browned and bubbly. Cool. Serve slightly warm or at room temp.
pie crust, filling, brown sugar
Taken from www.epicurious.com/recipes/member/views/new-orleans-praline-pumpkin-pie-1210870 (may not work)