Pumpkin-Praline Pie
INGREDIENTS
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For the foolproof pie dough (single crust):
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1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour, plus extra for work surface
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1 tablespoon granulated sugar
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1/2 teaspoon table salt
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6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
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1/4 cup chilled solid vegetable shortening, cut into 2 pieces
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2 tablespoons vodka, cold
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2 tablespoons cold water
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For the pumpkin filling:
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1 (15-ounce) can plain pumpkin puree
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3/4 cup packed (5 1/4 ounces) dark brown sugar
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground allspice
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Pinch of ground cloves
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1/2 teaspoon table salt
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1 cup evaporated milk
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3 large eggs
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2 teaspoons vanilla extract
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For the praline topping:
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1 cup (4 ounces) pecans, chopped fine
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1/2 cup packed (3 1/2 ounces) dark brown sugar
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Pinch of table salt
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2 teaspoons dark corn syrup
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1 teaspoon vanilla extract
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2 teaspoons granulated sugar
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