Praline Pumpkin Pie

• 1 1/4 cups flour, all-purpose
• 1/4 teaspoon salt
• 13 cup vegetable shortening
• 4 tablespoons water cold
• 13 cup brown sugar packed
• 3 tablespoons butter
• 1/2 cup pecans toasted, chopped
• 1 1/2 cups pumpkin canned
• 23 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger ground
• 1/2 teaspoon nutmeg
• 3 large eggs
• 23 cup evaporated milk
• 1/4 cup milk
• 2 tablespoons bourbon whiskey or rum

1. PASTRY: Stir together flour and salt.
2. Cut in shortening until pieces are size of small peas.
3. Sprinkle half w/1 tablespoons water, gently toss w/fork.
4. Push to side of bowl.
5. Repeat w/2-3 more tablespoons water until all is moistened.
6. Form dough into ball.
7. On lightly floured surface, roll into 12-inch circle.
8. Place in 9 inch pie plate.
9. Trim pastry 1/2 inch beyond edge and flute edge high.
10. Don't prick.
11. Line w/double thickness of foil and bake at 450~ for 8 minutes.
12. Remove foil, bake an additional 4 to 5 minutes until set and dry.
13. Cool.
14. FILLING: Combine 13 cup brown sugar and butter in saucepan.
15. Cook and stir over medium heat until butter's melted and sugar's dissolved.
16. (Mixture may appear separated.)
17. Stir in pecans and spread over bottom of pastry shell.
18. Cool to room temp.
19. Combine pumpkin, 23 cup brown sugar and spices.
20. Beat lightly w/rotary beater or fork.
21. Gradually stir in milks and rum; mix well.
22. Place pie shell on oven rack; pour in filling.
23. Cover edge with foil.
24. Bake 20 to 25 minutes in a 375~ oven.
25. Remove foil, bake 20 to 25 more minutes or until knife inserted near center comes out clean.
26. Cool on wire rack.
27. Cover and chill to store.

flour, salt, vegetable shortening, water cold, brown sugar, butter, pecans, pumpkin, brown sugar, cinnamon, ginger ground, nutmeg, eggs, milk, milk, bourbon whiskey

Taken from recipeland.com/recipe/v/praline-pumpkin-pie-5802 (may not work)