Pumpkin Praline Pie

Pie Filling

20oz. of canned pumpkin (not pumpkin pie filling)

14oz. evaporated milk

1/2c. cream

2t. cinnamon

1t. ginger

1/2 c. cloves

1/2 t. nutmeg

6 eggs

1c. sugar

Praline

2/3c. brown sugar

2/3 c. chopped nuts(pecans or walnuts)

4T. butter

Pie Crust

1c. wheat flour

1c. white flour

2/3 c. shortening

2T. butter

1t. salt

1/3c. buttermilk

2t. oil

Crust:

Mix flours and slat together in bowl, cut in butter and shortening. Mix the buttermilk and oil together, then add to flour mixture. Mix together with your hands gently and quickly. Over mixing can cause chewy crust. Roll out crust on floured surface till desired size.

Pie filling:

Mix all of these and set aside. Put together pie crust and place in pie pan. Pour in pumpkin filling.

Topping:

Cut butter into sugar and nuts.

Bake pie at 425 for 10min. then reduce temp. to 350 for 20min. Sprinkle on topping, then bake 10min. longer. Pie is done when knife comes out clean.

Yields 2 pies: 8 slices each

Enjoy!

Hannah