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REC: Pumpkin-Praline Pie==>

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Joined: Mar 10, 2006


Posted to Thread #8332 at 2:13 pm on Oct 17, 2007

PUMPKIN-PRALINE PIE -- Serves 8 to 10.


In this recipe the familiar spiced custard of pumpkin pie combines with the praline-like crunch of pecan pie. (I have made 3 of these pies in the past 2 weeks with tons of resulting compliments. Enjoy! Caryn)

1-1/4 cups (6.25 ounces) unbleached all-purpose flour
2 Tbsp. dark brown sugar
1/2 tsp. salt
8 Tbsp. (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
3-4 Tbsp. ice water

1 (15-ounce) can plain pumpkin puree
3/4 cup (5.25 ounces) packed dark brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground allspice
Pinch of ground cloves
1/2 tsp. salt
1 cup evaporated milk
3 large eggs
2 tsp. vanilla extract

1 cup pecans, chopped fine
1/2 cup (3-1/3 ounces) packed dark brown sugar
Pinch of salt
2 tsp. dark corn syrup
1 tsp. vanilla extract
2 tsp. granulated sugar (for sprinkling)

1) FOR THE CRUST: Process the flour, brown sugar, and salt in a food processor until combined. Add the chilled butter and pulse until the mixture resembles coarse cornmeal, about ten 1-second pulses. Turn the mixture into a medium bowl.

2) Sprinkle 3 Tbsp. of the ice water over the mixture. Stir and press the dough together using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining 1 tablespoon water until the dough forms large clumps and no dry flour remains. Turn the dough out onto the counter and flatten into a 4-inch disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour before rolling.

3) Remove the disk of dough from the refrigerator. Roll the dough out on a lightly floured surface or bewteen 2 large sheets of parchment paper or plastic wrap to a 12-inch circle that is 1/8 inch thick. (If the dough becomes soft and/or sticky, return it to the refrigerator until firm.) Transfer the dough to a 9-inch pie plate. (I use a fairly deep 9" pie plate so there is ample room for the filling + topping.) Working around the circumference, ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing it into the plate bottom with the other hand. Trim and flute the edges; refrigerate until the dough is firm, about 30 minutes, and then freeze the pie shell for 20 minutes.

4) Meanwhile, adjust an oven rack to the middle position and heat the oven to 375 degrees F. Line the chilled, dough-lined pie plate with a double layer of aluminum foil and fill with pie weights. Bake until the pie dough dries out, 25 to 30 minutes. Carefully remove the pie weights & foil and continue to bake until the crust is firmly set and lightly browned, 5 to 6 minutes. Transfer to a wire rack.

5) FOR THE FILLING: Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Meanwhile, process the pumpkin, brown sugar, spices, and salt in a food processor (to break up any fibers) until smooth, about 1 minute. Cook the pumpkin mixture in a large saucepan over medium-high heat (to remove excess moisture) until thickened, about 4 minutes. (I found it necessary to stir constantly to keep this from sticking.)

Meanwhile, if necessary, put the pie shell back in the oven to warm.

6) Off the heat, whisk the evaporated milk into the pumpkin mixture, then whisk in the eggs and vanilla. Pour the hot filling into the warmed pie shell (this minimizes the baking time and promotes even cooking) and bake at 350 degrees until the filling is puffed and cracked around the edges and the center barely jiggles when the pie is shaken, about 35 minutes.

7) FOR THE TOPPING: While the pie is baking, combine the chopped pecans, brown sugar, and salt in a medium bowl. Add the corn syrup and vanilla, using your fingers to combine. (I did this step in my food processor.)

8) Scatter the topping evenly over the puffed filling and sprinkle with the granulated sugar.
(Wait for the filling to crack on top before sprinkling with the praline topping. Usually the sign of a problem, in this recipe the cracking is the cue that tells you exactly when to add the streusel topping so that the filling is kept from sagging under the weight of the topping.)

Bake until the pecans are fragrant and the topping is bubbling around the edges, about 10 minutes. Transfer the pie to a wire rack to cool completely, at least 2 hours. Cut into wedges and serve. (Of course, I had to dollop each slice with sweetened whipped cream that had been flavored with a bit of vanilla extract. YUM! Caryn)

WHERE THINGS CAN GO WRONG: Be sure that the pumpkin filling is beginning to crack around the edges before scattering the praline topping over the top of the pie, or the topping will sink into the filling and become soggy.

WHAT YOU CAN DO AHEAD OF TIME: The pie can be cooled completely, wrapped tightly in plastic wrap, and refrigerated for up to 2 days. Let the pie come to room temperature before serving. The baked pie shell can be cooled, wrapped tightly in plastic wrap, and stored at room temperature for up to 1 day. The disk of dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days, or frozen for up to 1 month. Thaw frozen dough in the refrigerator. Before rolling, let the dough stand at room temperature for 15 minutes to soften slightly.

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