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Praline Pumpkin Pie

Source of Recipe

Betty Crocker


Recipe Introduction

Two favorite pies become one in this streusel-topped delight.

List of Ingredients



Flaky Pastry (below)
2 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
Cinnamon-Pecan Streusel (below)





Recipe


1. Heat oven to 425ºF. Make Flaky Pastry.
2. Beat eggs slightly in medium bowl. Stir in remaining ingredients except Cinnamon-Pecan Streusel. Pour into pastry-lined pie plate. Bake 15 minutes. Make Cinnamon-Pecan Streusel.
3. Reduce oven temperature to 350ºF. Bake 35 minutes longer. Sprinkle Cinnamon-Pecan Streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store covered in refrigerator.

Flaky Pastry


1/3 cup plus 1 tablespoon shortening
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water



Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.


Cinnamon-Pecan Streusel


1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon



Mix all ingredients.