Pumpkin and Pecan Praline Pie
Prep. Time:
50 minutes (plus chilling time)
Baking Time:
65 minutes
Total Time:
3 hours 55 minutes
Serves:
1 9-inch pie (8 servings)
Enhanced version of Georgie's ambitious pumpkin and pecan praline pie, addressing judges' feedback about overdone spices and brittle pastry. Features perfectly balanced spice blend that lets pumpkin shine, enhanced pastry with egg yolk and vinegar for superior tenderness, and elevated praline topping with toasted pecans. Professional techniques ensure smooth filling, prevent weeping, and deliver the textural contrast Georgie envisioned while avoiding the timing disasters from the original attempt.
Ingredients
Instructions
MAKE THE ENHANCED PASTRY:
1. Combine dry ingredients: In food processor, pulse flour, salt, and sugar until mixed.
2. Add fats: Add cold butter and shortening, pulse until mixture resembles coarse crumbs with some pea-sized pieces.
3. Prepare liquid: Whisk egg yolk with 2 tablespoons ice water and vinegar.
4. Form dough: Add liquid gradually, pulsing just until dough begins to come together. Add more water if needed.
5. Chill properly: Form into disc, wrap tightly, chill minimum 2 hours or overnight.
PREPARE THE BALANCED FILLING:
6. Combine spices: Mix all spice blend ingredients in small bowl.
7. Create base: In large bowl, whisk pumpkin purée until smooth.
8. Add dairy: Gradually whisk in cream until completely smooth.
9. Incorporate eggs: Add eggs one at a time, whisking thoroughly after each.
10. Sweeten and spice: Whisk in brown sugar, maple syrup, bourbon (if using), spice blend, salt, and vanilla until completely smooth.
11. Strain if needed: Pass through fine-mesh sieve if any lumps remain.
ROLL AND PAR-BAKE THE SHELL:
12. Prepare for rolling: Let chilled dough sit 10 minutes at room temperature.
13. Roll pastry: On floured surface, roll to 12-inch circle, 1/8-inch thick.
14. Transfer carefully: Roll onto rolling pin, unroll into 9-inch pie pan.
15. Shape properly: Press gently into corners, trim to 1-inch overhang, fold under and crimp decoratively.
16. Chill again: Refrigerate shaped shell 30 minutes.
17. Preheat oven to 425°F with rack in lower third.
18. Blind bake: Line with parchment, fill with pie weights, bake 15 minutes.
19. Remove weights: Take out weights and parchment, bake 5-7 minutes until lightly golden.
20. Reduce temperature to 375°F.
PREPARE THE ELEVATED PRALINE TOPPING:
21. Toast pecans: In dry skillet, toast chopped pecans over medium heat 3-4 minutes until fragrant.
22. Make caramel base: In heavy saucepan, combine brown sugar, cream, and butter.
23. Cook carefully: Bring to gentle boil, stirring constantly, cook 3-4 minutes until thickened.
24. Finish praline: Remove from heat, stir in toasted pecans, salt, vanilla, and bourbon if using.
25. Cool slightly: Let cool 5 minutes before using.
ASSEMBLY AND FINAL BAKING:
26. Fill pie: Pour pumpkin filling into par-baked shell.
27. Initial bake: Bake at 375°F for 35-40 minutes until center is almost set but still slightly jiggly.
28. Add topping: Remove from oven, quickly and evenly spoon praline topping over surface.
29. Final bake: Return to oven for 12-15 minutes until topping is golden and bubbling.
30. Tent if needed: If edges brown too quickly, cover with foil strips.
31. Cool completely: Let cool on wire rack at least 4 hours or overnight.
32. Chill for clean cuts: Refrigerate 2 hours before serving for cleanest slices.
33. Serve: Present at room temperature or slightly chilled.
