STEP BY STEP
Perfect Pumpkin-Praline Pie
1. Puree the pumpkin (with the brown sugar and spices) to break up any fibers.
2. Cook the pumpkin mixture to get rid of excess moisture.
3. Pour the hot filling into a hot pie crust to minimize baking time and promote even cooking.
4. Wait for the filling to crack on top. Usually the sign of a problem, in our recipe the cracking is the cue that tells you exactly when to add the praline topping.
Serves 8 to 10
Use your favorite pie dough or go to cookscountry.com for our recipe. For a convenient option, use one sheet of Pillsbury Just Unroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.
| 1 | (9-inch) pie shell , chilled in pie plate for 30 minutes |
Pumpkin Filling | |
| 1 | (15-ounce) can pumpkin puree |
| 3/4 | cup packed dark brown sugar |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon ground allspice |
| Pinch ground cloves | |
| 1/2 | teaspoon salt |
| 1 | cup evaporated milk |
| 3 | large eggs |
| 2 | teaspoons vanilla extract |
Praline Topping | |
| 1 | cup finely chopped pecans |
| 1/2 | cup packed dark brown sugar |
| Pinch salt | |
| 2 | teaspoons dark corn syrup |
| 1 | teaspoon vanilla extract |
| 2 | teaspoons granulated sugar |
1. For the pie shell: Adjust oven rack to middle position and heat oven to 350 degrees. Line pie shell with foil, cover with 2 cups pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20 to 25 minutes. Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes. Remove pie shell from oven (keep oven on) and set aside. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)
2. For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat. Meanwhile, put pie shell back in oven to warm.
3. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.
4. For the topping: While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
5. Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature.