Pumpkin & Praline Pie
Submitted by hmcotten
Pumpkin praline pie hides a buttery pecan-praline layer beneath spiced pumpkin filling in a hot-water pastry crust. A Southern Thanksgiving pie that outshines the standard version.
YIELD
10 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is pumpkin pie with a secret. Under the silky spiced filling sits a layer of butter-brown-sugar praline studded with pecans, baked separately for ten minutes before the pumpkin ever goes in. That pre-baked praline creates a caramel-nut floor that stays crisp and chewy instead of going soggy under the custard above.
The crust is another regional tell. Hot-water pastry (shortening or lard beaten with boiling water before flour goes in) is a Southern tradition that yields a flakier, sturdier shell than traditional cut-in dough. It’s more forgiving for beginners and holds up to the heavy filling without getting soggy at the bottom.
The pumpkin filling gets pre-cooked in butter on the stovetop before going into the pie. That thickens the purée and drives off excess water, concentrating the flavor and helping the custard set cleanly. Most pumpkin pies skip this step. This one doesn’t, and the difference shows.
Chef Tips
- Pre-bake the praline before pouring in the filling. That 10-minute head start is what keeps the pecans from turning mushy.
- Chill or freeze the pie shells for 10 minutes before filling. Cold pastry holds its edges better at high oven temperatures.
- If the crust edges brown too quickly, tent them with foil. Deep-dish pies in a hot oven are prone to edge burn.
- Cool completely before slicing. Warm pumpkin pie slices fall apart and run liquid.
Variations
- Swap pecans for toasted walnuts in the praline layer for a less traditional nutty edge.
- Use fresh roasted pumpkin purée instead of canned for a silkier, less aggressive pumpkin flavor.
- Add a tablespoon of bourbon or dark rum to the filling for a grown-up spin.
Ingredients
Directions
TO MAKE HOT WATER DOUGH:
Beat lard or shortening and salt in a large bowl; gradually, beat in boiling water.
Cool to room temperature, stirring, occasionally to prevent water and lard from separating.
Beat in 2 cups flour, then form dough into 2 balls.
Flatten each portion into a 6 inch disk.
Wrap in plastic wrap and chill.
(If desired refrigerate overnight or freeze up to 1 month.)
TO MAKE PUMPKIN FILLING:
Mix sugar, light brown sugar, flour, bitters, if desired, cinnamon, ginger, salt, nutmeg and cloves in a large bowl.
Stir in egg; set aside.
Melt butter in a large skillet over low heat.
Add pumpkin puree; simmer, stirring occasionally, until purée thickens slightly, about 10 minutes.
Gradually, stir hot pumpkin purée into the sugar mixture.
Stir in evaporated milk, sweet milk and 1 cup water.
(If desired, cover and refrigerate overnight.)
TO MAKE PRALINE:
Beat butter and brown sugar in a medium bowl.
Stir in pecans and set aside.
(If desired, cover and refrigerate overnight.)
ASSEMBLE AND BAKE:
Bring chilled dough to room temperature.
Working with one disk at a time, place on a floured surface.
Using half of the remaining ¼ cup flour, roll into a 13 inch circle, ⅛ inches thick.
Transfer and fit dough into a 9 inch deep dish pie pan; trim away excess dough and flute the edges with a fork.
Repeat with remaining disk of dough to make a second pie shell.
Prick each pie shell all over its surface with a fork.
Preheat oven to 450 degrees.
Freeze pie shells for 10 minutes.
Spread half of the praline mixture over the bottom of each pie Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly. Reduce oven temperature to 400℉ (200℃). Pour half the pumpkin filling into each crust; smooth the top of each with a spatula. Bake until pumpkin filling in each pie pan is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Makes 2 to 9 inch pies. Top with whipping cream or whipped topping, if desired. Garnish with whole pecans.
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