Praline Pumpkin-Custard Pie

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Posted by Cookie on October 22, 2001 at 19:11:49:

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Makes one 9-inch pie
Pecan brown sugar crumbs form a layer beneath this pumpkin-custard filling. The pie shell stays dry and delicate.

Pastry crust:

1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
2 to 3 tablespoons cold water

Praline layer:

1/3 cup finely ground pecans
1/3 cup firmly packed brown sugar
2 tablespoons soft butter

Filling:

2 eggs, well-beaten
1 cup canned pumpkin
2/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup half-and-half or undiluted evaporated milk

Preheat oven to 450 degrees.

To make pastry crust: Sift together the 1 cup flour and 1/2 teaspoon salt. Cut in shortening until particles are the size of small peas. Sprinkle water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into a ball. Roll out on floured board or pastry cloth to an 11-inch circle. Fit pastry loosely into a 9-inch pie pan. Fold edge to form a standing rim; flute. Prick crust with fork.

To make praline mixture: Combine pecans, cup brown sugar and butter; press firmly into bottom of pie shell. Bake 10 minutes.

To make filling: Combine eggs, pumpkin, cup brown sugar, 1 tablespoon flour, salt, cloves, mace, cinnamon and ginger. Blend in half-and-half, beating well until mixture is smooth and creamy. Pour into partially baked shell.

Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake pie an additional 40 to 45 minutes.

The late Frances Douglass, Lake Oswego, from the first Pillsbury Bake-Off, 1949

Calories: 379 (5 percent from protein, 46 percent from carbohydrates, 48 percent from fat)

Protein: 5 grams
Total fat: 20.8 grams
Saturated fat: 7 grams
Cholesterol: 72 mg
Sodium: 337 mg
Carbohydrate: 44.8 grams Fiber: 1.8 grams
Exchanges: 3 starch, 4 fat.

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: Praline Pumpkin-Custard Pie : -------------------------------------------------------------------------------- : Makes one 9-inch pie : Pecan brown sugar crumbs form a layer beneath this pumpkin-custard filling. The pie shell stays dry and delicate. : : Pastry crust: : 1 cup sifted all-purpose flour : 1/2 teaspoon salt : 1/3 cup vegetable shortening : 2 to 3 tablespoons cold water : Praline layer: : 1/3 cup finely ground pecans : 1/3 cup firmly packed brown sugar : 2 tablespoons soft butter : Filling: : 2 eggs, well-beaten : 1 cup canned pumpkin : 2/3 cup firmly packed brown sugar : 1 tablespoon all-purpose flour : 1/2 teaspoon salt : 1/4 teaspoon ground cloves : 1/8 teaspoon ground mace : 1/2 teaspoon ground cinnamon : 1/2 teaspoon ground ginger : 1 cup half-and-half or undiluted evaporated milk : : Preheat oven to 450 degrees. : To make pastry crust: Sift together the 1 cup flour and 1/2 teaspoon salt. Cut in shortening until particles are the size of small peas. Sprinkle water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into a ball. Roll out on floured board or pastry cloth to an 11-inch circle. Fit pastry loosely into a 9-inch pie pan. Fold edge to form a standing rim; flute. Prick crust with fork. : To make praline mixture: Combine pecans, cup brown sugar and butter; press firmly into bottom of pie shell. Bake 10 minutes. : To make filling: Combine eggs, pumpkin, cup brown sugar, 1 tablespoon flour, salt, cloves, mace, cinnamon and ginger. Blend in half-and-half, beating well until mixture is smooth and creamy. Pour into partially baked shell. : Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake pie an additional 40 to 45 minutes. : : The late Frances Douglass, Lake Oswego, from the first Pillsbury Bake-Off, 1949 : Calories: 379 (5 percent from protein, 46 percent from carbohydrates, 48 percent from fat) : Protein: 5 grams : Total fat: 20.8 grams : Saturated fat: 7 grams : Cholesterol: 72 mg : Sodium: 337 mg : Carbohydrate: 44.8 grams Fiber: 1.8 grams : Exchanges: 3 starch, 4 fat.

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