Pumpkin Praline Pie

Name: Pumpkin Praline Pie
Cuisine: United States
Ingredients: 1 teaspoon vanilla extract; 4 tablespoons unsalted butter, melted; ¾ cup light brown sugar; 3 tablespoons bourbon; ¼ cup half-and-half; ½ cup heavy cream; ½ cup pecan halves; ⅔ cup coarsely chopped pecans; 2 tablespoons heavy cream; 2 cups pumpkin purée, fresh or canned; ⅔ cup granulated sugar; 3 eggs; ¼ cup cold water; Salt; ½ teaspoon ground allspice; ½ teaspoon ground ginger; ½ teaspoon freshly grated nutmeg; 1½ cups cake flour; Pinch of salt; 1 tablespoon coarsely chopped pecans; 1 tablespoon confectioners’ sugar; 9 tablespoons unsalted butter, frozen, cut into small pieces

Preparation info

Makes
1
9 inch

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Diane Rossen Worthington is one of America’s best cookbook authors, and her Pumpkin Praline Pie is a knockout. Diane suggests using a tart pan for an elegant presentation.

Ingredients

Pastry

1½ cups cake flour
Pinch of salt
1 tablespoon

Americas
United States
Dessert
Dinner
Vegetarian
Pie

Method

Preheat the oven to 400 degrees.
For the pastry: Combine flour, salt, pecans, and confectioners’ sugar in a food processor fitted with the steel blade. Process a few seconds to blend. Add butter and process until the mixture resembles coarse m