Recipe - Praline Pumpkin-Date Bread

1 cup Pillsbury's Best All Purpose
Flour*
One half teaspoon Salt
1/3 cup Shortening
3 tablespoon Cold water
1/3 cup Funsten's Pecans; finely
chopped
1/3 cup Firmly packed brown sugar
3 tablespoon Butter; softened
PumpkinCustard
Filling
3 Eggs; slightly beaten
One half cup Sugar
One half cup Firmly packed brown sugar
2 tablespoon Flour
Three fourths teaspoon Salt
Three fourths teaspoon French's Cinnamon
One half teaspoon French's Ginger
One fourth teaspoon French's Cloves
One fourth teaspoon French's Mace
1 One half cup Pumpkin; cooked or canned
1 One half cup Hot light cream

Sift together 1 cup flour and salt into mixing bowl. Cut in shortening
until particles are the size of small peas. Sprinkle 3 to 4 tablespoons
cold water over mixture while tossing and stirring lightly with fork. Add
water to driest particles, pushing lumps to side, until dough is just moist
enough to hold together. Form into ball. Flatten to 1/2inch thickness;
smooth edges. Roll out on floured surface to a circle 1 One half inches larger
than inverted 9inch piepan. fit loosely into piepan. Fold edge to form a
standing rim; flute. Combine pecans, finely chopped, brown sugar and soft
butter and press into bottom of pie shell. Prick sides. Bake in hot oven
(450 degrees) 10 minutes. Cool at least 2 minutes. PumpkinCustard Filling:
Combine in a mixing bowl the eggs, sugars, flour, salt and spices. Add
pumpkin and mix well. Gradually add the hot light cream and blend well.
Turn into pie shell. Bake in moderate oven (350 degrees) 50 to 60 minutes.
Cool.

NOTES : "Senior Winner in Pillsbury's 1st Grand National Recipe and Baking
Contest, by Mrs. W. W. Douglass, Searcy, Arkansas. Adapted by Ann
Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #882 by NGavlak@aol.com on Nov 3, 1997