Temperature: 400° F

Ingredients

Instructions

Preheat oven to 400 degrees. Combine flour and salt in large bowl. Cut in shortening. In a small bowl combine the water, vinegar and egg. Gradually add to flour mixture until dough comes together. Form into 2 discs. Place in plastic bag and refrigerate at least 1 hr. Remove one disk and roll out to fit an Emile Henry 9" pie dish. Flute edges and prick all over bottom and sides with form. Bake blind for 15 min. Remove pie weights and bake an additional 10 min, or until crust is golden brown. Remove from oven and cool.
For praline filling, in a large mixing bowl beat the cream cheese and powdered sugar until fluffy. Blend in flavoring. Fold in pecans and whipped cream. Spread over prepared crust.
For pumpkin layer, in a large mixing bowl beat the pudding, pumpkin, pumpkin pie spice and cinnamon on medium speed 1 min, scraping bowl occasionally. In a medium bowl, beat the whipping cream and powdered sugar until stiff. Fold into pumpkin mixture. Spread over pecan layer. Refrigerate until set (~ 2 hrs). To garnish, pipe a border of sweetened whipped cream around edge of pie and decorate with candied pumpkins and/or whole pecan halves.
I received my Emile Henry pie dish at the 2009 APC/Crisco Pie Championships. I had purchased one prior, and I love the way they bake. They bake so even, and the crust is always perfect! Makes a beautiful pie!