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Praline Pumpkin Pie
Praline Pumpkin Pie
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Prep Time:
35 minutes
Total Time:
5 hours 35 minutes
Pie fusion with irresistible streusel topping.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 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 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon ground cinnamon
Instructions:
  • In a bowl, combine the flour and salt. Add the shortening and blend using a pastry blender or by pulling 2 table knives through the ingredients until they resemble small peas. Sprinkle with cold water, 1 tablespoon at a time, mixing with a fork until the flour is moistened and the pastry nearly leaves the sides of the bowl (add 1 to 2 teaspoons more water if needed).
  • Form the pastry into a ball, then flatten it into a round shape on a floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until the dough is firm, cold, and still easy to work with. This step helps the shortening firm up slightly to create a flakier pastry when baked. If refrigerated longer, allow the pastry to soften a bit before rolling it out.
  • Preheat the oven to 425°F. Roll out the pastry with a floured rolling pin into a circle 2 inches larger than the upside-down 9-inch glass pie plate. Gently place the pastry into the pie plate, pressing it firmly against the bottom and sides. Trim any overhanging pastry to 1 inch from the rim of the plate. Fold and tuck the excess pastry under, making it even with the plate, and decorate the edges as desired.
  • Combine lightly beaten eggs with all remaining filling ingredients in a medium bowl. Pour the mixture into the pastry-lined pie plate and bake for 15 minutes. In a separate small bowl, mix together all streusel ingredients until crumbly.
  • Lower the oven temperature to 350°F. Bake the pie for an additional 35 minutes. Sprinkle the streusel over the pie and bake for about 10 minutes more, or until a knife inserted in the center comes out clean. Chill in the refrigerator for at least 4 hours before serving. Store any leftovers in the refrigerator.

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