Pumpkin Praline Pie

Nov. 17 -- The winning recipe is Pumpkin Praline Pie by Beth Ann Woodward from Spring, Texas.

Ingredients for crust:

Either *homemade (see below) or store-bought refrigerated crust (Beth prefers Pillsbury)

Ingredients for praline layer:

1/2 cup pecan pieces1/2 cup dark brown sugar3 tbsp. softened butter

Ingredients for pumpkin filling:

2 large eggs3/4 cup firmly packed dark brown sugar1 cup canned pumpkin1 tbsp all-purpose flour1/4 tsp ground cloves1/4 tsp ground mace1/2 tsp ground ginger1/2 tsp ground cinnamon1/2 tsp salt1 cup evaporated milk

Ingredients and directions for *homemade crust:

1 cup all-purpose flour, sifted1/2 tsp salt1/3 cup and 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)

1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie plate. (**If using a metal pie pan, increase temperature to 400 degrees.)

2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not sticky. Form into ball and refrigerate until ready to use.

3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into 9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.

Directions for praline layer and filling:

1. In food processor, add pecan pieces, dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine “meal.” Press very firmly into bottom only of the pie crust so it will not float up during baking.

2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.