Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chilled shortening or unsalted butter, cubed
  • 3-4 tablespoons ice water
  • 15 oz pumpkin puree
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt

Instructions:

  1. Combine flour and salt. Mix 155g flour and 3g salt in a bowl. Note: This ensures the salt is evenly distributed.
  2. Cut in fat. Use a pastry blender to work in 113g chilled shortening or butter until the mixture looks like coarse crumbs.
  3. Add ice water. Stir in 45-60ml ice water, one tablespoon at a time, until the dough just holds together. Press it into a 23 cm pie plate and crimp the edges.
  4. Beat eggs and sugar. In a large bowl, whisk 3 eggs and 150g sugar until the mixture turns pale.
  5. Stir in pumpkin. Add 425g pumpkin puree, cinnamon, ginger, cloves, and 3g salt. Mix until smooth.
  6. Incorporate cream. Slowly whisk in 240ml heavy cream until the batter is a uniform deep orange. Pour this into your crust.
  7. Prep praline. Stir 115g pecans, 100g brown sugar, 43g melted butter, 30ml maple syrup, and 1.5g salt until the nuts are fully coated.
  8. Top the pie. Spread the Pecan Praline Pumpkin Pie topping evenly across the filling.
  9. Bake the pie. Place in the oven for 60 minutes until the center is set and the top is mahogany colored.
  10. Cool. Let the Pecan Praline Pumpkin Pie sit for at least 2 hours before slicing.