Pumpkin Praline Pie

Think pecan pie meets pumpkin pie.  Do you know what happens when they meet.  LOVE.  This recipe is a bit involved and to be honest I think the pie would be tasty even if you didn't follow all the persnickety steps.  But my crust was flaky and  it was not soggy, even after being in the fridge for 3 days so I'll let you decide if you need to go to all the work.  The pie itself was smooth with a crunchy sweet topping that made you want more.  Too bad I had to take for Thanksgiving so I couldn't eat all myself.  Just kidding.  I love sharing, that's why I am typing this right now.  Make sure you read all the way through the instructions before you begin.  I hope you like it too.
 

Pumpkin-Praline Pie

Prep Time: 30 minutes + chilling
Cook Time: 85 minutes
Yield: 8-10 servings

Ingredients:

1 (9-inch) pie shell, chilled in pie plate for 30 minutes
 

Pumpkin Filling:

1 (15 oz.) can pumpkin puree
¾ c. packed dark brown sugar
2 t. ground cinnamon
1 t. ground ginger
½ t. ground allspice
Pinch ground cloves
½ t. salt
1 c. evaporated milk
3 large eggs
2 t. vanilla extract

Praline Topping:

1 c. finely chopped pecans
1 t. vanilla extract
2 t. granulated sugar
2 t. dark corn syrup
½ c. packed dark brown sugar
Pinch salt
Directions:
1.      For the pie shell: Adjust oven rack to middle position and heat oven to 350°.  Line pie shell with foil, cover with 2 c. pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20-25 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 pecan, 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. 

 (This recipe originally came from www.cookscountry.com )