|
Praline Pumpkin Pie
Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
cup
Pillsbury's Best All Purpose Flour* 1/2
teaspoon
salt 1/3
cup
shortening 3
tablespoons
cold water 1/3
cup
Funsten's Pecans,
finely chopped
1/3
cup
firmly packed brown sugar 3
tablespoons
butter,
softened
Pumpkin-Custard Filling: 3
eggs,
slightly beaten
1/2
cup
sugar 1/2
cup
firmly packed brown sugar 2
tablespoons
flour 3/4
teaspoon
salt 3/4
teaspoon
French's Cinnamon 1/2
teaspoon
French's Ginger 1/4
teaspoon
French's Cloves 1/4
teaspoon
French's Mace 1 1/2
cups
pumpkin, cooked or canned 1 1/2
cups
hot light cream
Directions:
Sift together 1 cup flour and salt into mixing bowl. Cut in shortening until
particles are the size of small peas. Sprinkle 3 to 4 tablespoons cold water
over mixture while tossing and stirring lightly with fork. Add water to
driest particles, pushing lumps to side, until dough is just moist enough to
hold together. Form into ball. Flatten to 1/2-inch thickness; smooth edges.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted
9-inch piepan. fit loosely into piepan. Fold edge to form a standing rim;
flute. Combine pecans, finely chopped, brown sugar and soft butter and press
into bottom of pie shell. Prick sides. Bake in hot oven (450 degrees) 10
minutes. Cool at least 2 minutes.
Pumpkin-Custard Filling: Combine in a mixing bowl the eggs, sugars, flour,
salt and spices. Add pumpkin and mix well. Gradually add the hot light
cream and blend well. Turn into pie shell. Bake in moderate oven (350
degrees) 50 to 60 minutes. Cool.
"Senior Winner in Pillsbury's 1st Grand National Recipe and Baking
Contest, by Mrs. W. W. Douglass, Searcy, Arkansas. Adapted by Ann Pillsbury."
"Senior Winner in Pillsbury's 1st Grand National Recipe and Baking
Contest, by Mrs. W. W. Douglass, Searcy, Arkansas. Adapted by Ann Pillsbury."
| 
