-
1
TO MAKE HOT WATER DOUGH:
-
2
Beat lard or shortening and salt in a large bowl; gradually, beat in boiling water.
-
3
Cool to room temperature, stirring, occasionally to prevent water and lard from separating.
-
4
Beat in 2 cups flour, then form dough into 2 balls.
-
5
Flatten each portion into a 6 inch disk.
-
6
Wrap in plastic wrap and chill.
-
7
(If desired refrigerate overnight or freeze up to 1 month.)
-
8
TO MAKE PUMPKIN FILLING:
-
9
Mix sugar, light brown sugar, flour, bitters, if desired, cinnamon, ginger, salt, nutmeg and cloves in a large bowl.
-
10
Stir in egg; set aside.
-
11
Melt butter in a large skillet over low heat.
-
12
Add pumpkin puree; simmer, stirring occasionally, until puree thickens slightly, about 10 minutes.
-
13
Gradually, stir hot pumpkin puree into the sugar mixture.
-
14
Stir in evaporated milk, sweet milk and 1 cup water.
-
15
(If desired, cover and refrigerate overnight.)
-
16
TO MAKE PRALINE:
-
17
Beat butter and brown sugar in a medium bowl.
-
18
Stir in pecans and set aside.
-
19
(If desired, cover and refrigerate overnight.)
-
20
ASSEMBLE AND BAKE:
-
21
Bring chilled dough to room temperature.
-
22
Working with one disk at a time, place on a floured surface.
-
23
Using half of the remaining 1/4 cup flour, roll into a 13 inch circle, 18 inches thick.
-
24
Transfer and fit dough into a 9 inch deep dish pie pan; trim away excess dough and flute the edges with a fork.
-
25
Repeat with remaining disk of dough to make a second pie shell.
-
26
Prick each pie shell all over its surface with a fork.
-
27
Preheat oven to 450 degrees.
-
28
Freeze pie shells for 10 minutes.
-
29
Spread half of the praline mixture over the bottom of each pie Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly.
-
30
Reduce oven temperature to 400F (200C).
-
31
Pour half the pumpkin filling into each crust; smooth the top of each with a spatula.
-
32
Bake until pumpkin filling in each pie pan is firm and crusts are golden brown, about 1 hour.
-
33
Cool completely and serve.
-
34
Top with whipping cream or whipped topping, if desired.
-
35
Garnish with whole pecans.
