Pumpkin & Praline Pie      ^

2 Unbaked Pie Shells 
1 c Water
1/2 c Sugar
1/2 c Light brown sugar
1 tb Flour
1 tb Bitters
1 ts Ground cinnamon 
1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Ground nutmeg 
1/4 ts Ground cloves
1 Egg, slightly beaten
3 tb Butter
1 can Pumpkin puree (29 oz)
1 can Evaporated milk 12 oz
1/4 cup Sweet milk

Mix sugar, light brown sugar, flour, bitters. 

If desired, 
cinnamon, ginger, salt, nutmeg and cloves in a large bowl. 

Stir in egg; set aside. 

Melt butter in a large skillet over low heat. 
Add pumpkin puree; simmer, stirring occasionally, 
until puree thickens slightly, about 10 minutes. 

Gradually, stir hot pumpkin puree into the sugar mixture. 
Stir in evaporated milk, sweet milk and 1 cup water.

4 tb Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
Whipped cream or whipped topping

Beat butter and brown sugar in a medium bowl. 
Stir in pecans and set aside.

Bring dough to room temperature. 
Working with one disk at a time, place on a floured surface.
Using half of the remaining 1/4 cup flour, 
roll into a 13" circle, 1/8" thick. 

Transfer and fit dough into a 9" deep dish pie pan; 
trim away excess dough and flute the edges with a fork. 

Repeat with remaining disk of dough to make a second pie shell. 
Prick each pie shell all over its surface with a fork.

Preheat oven to 450F. 

Freeze pie shells for 10 minutes.
Spread half of the praline mixture 
over the bottom of each pie shell. 

Bake until praline is golden brown and bubbly, 
about 10 minutes; 
cool slightly. Reduce oven temperature to 400F.

Pour half the pumpkin filling into each crust; 
smooth the top of each with a spatula.

Bake until pumpkin filling in each pie pan is firm 
and crusts are golden brown, about 1 hour. 

Cool completely and serve. 

Makes 2 - 9" pies. 

Top with whipping cream or whipped topping, if desired.
Garnish with whole pecans 

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