Pumpkin Pie with Pecan Praline Topping
For the Crust:
- To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Using your fingers (or a potato masher) quickly work cold, cubed butter and, into the flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in the mixture and pour in the cold buttermilk. Use a fork, bring the dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and not outwardly wet).
- On a lightly floured work surface, dump out the dough mixture. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. (Allowing dough to rest will rechill the butter and distribute the moisture.)
- On a well-floured surface roll the crust 1/2 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Fold the edges; crimp with your fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes or 3 hours.
- Place a rack in center of the oven. Preheat oven to 425 degrees F.
For the Filling:
- To make the filling, place pumpkin, sugars, spice and salt in a medium saucepan over medium heat. Cook until mixture begins to bubble. Stir frequently. Mixture will become fragrant and some of the water in the pumpkin will cook off. Cook, stirring for 5 to 7 minutes. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.)
- Remove from heat; transfer to a medium bowl. Stir in the heavy cream. Stir in the eggs and vanilla and whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven temperature to 350 degrees F. Cook for 40 to 50 minutes more, or until the pie no longer jiggles in the center.
For the Topping:
- Meanwhile, for Pecan Praline Topping, in a medium saucepan combine brown sugar, butter, cream, and salt over medium-low heat. Bring to a simmer for 3 to 5 minutes. Remove from the heat; stir in vanilla, pecans, and cranberries, if desired. Allow to rest until pumpkin pie comes out of the oven.
- Remove pie; cool for 30 minutes. The pie will settle and deflate slightly.
- Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or place in the microwave for 30 seconds. Pour praline mixture evenly over warm pumpkin pie. You can move the pecans around a bit to ensure that they're evenly distributed. The praline topping may seem loose, but will thicken and harden as it cools. Cool completely before serving.
From the Test Kitchen
If the edges of the pie crust start to look brown, cover edges with foil.
Toast Your Pecans
Make the most of the pecans flavor by toasting them before adding to the praline mixture.
For the cover
Double the crust recipe. Roll half of the dough to 12-inch round. Transfer to a pie pan. Trim dough 1 inch beyond edge of pie plate but do not fold under. Fill pie as directed. Roll remaining dough to a 9 x 12-inch rectangle. Using a rotary pastry cutter, cut four 9x2-inch wide strips from one end of the dough. Place strips atop pie filling. Fold bottom crust over ends of strips; pinch to seal. Flute as desired. Using a leaf cutter, cut leaves from remaining pastry. Place (a cluster of) leaves atop the lattice. In a small bowl, whisk together 1 egg, 1 tablespoon water, and 1/2 teaspoon Pumpkin Pie Spice. Carefully brush egg mixture over edges, top of lattice, and leaves. Bake as directed in step 7.
Nutrition Facts (Pumpkin Pie with Pecan Praline Topping)
- Per serving:
- 693 kcal ,
- 48 g fat
- (26 g sat. fat ,
- 4 g polyunsaturated fat ,
- 15 g monounsaturated fat ),
- 170 mg chol. ,
- 353 mg sodium ,
- 62 g carb. ,
- 4 g fiber ,
- 37 g sugar ,
- 7 g pro.