Make the pumpkin layer: In a medium saucepan, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, and pepper. Cook over medium-high heat for 4 minutes, stirring constantly. Remove the pan from heat and allow to cool to for 5 to 10 minutes.
Whisk in the cream and stir well, then whisk in the eggs and vanilla (see Recipe Notes). Make sure eggs are thoroughly whisked into pumpkin mixture. You don’t want areas of unincorporated eggs in the custard. Pour the filling into the chilling pie crust.
Bake for 40 to 50 minutes or when pie is cracked around the edges and the center barely jiggles.
Make the praline topping: While pie is baking, stir together the pecans, brown sugar and salt in a medium bowl. Add the corn syrup, maple syrup, or golden syrup with the vanilla and stir until the mixture is evenly moistened.
Remove the pie from the oven and sprinkle the topping evenly over the filling. Sprinkle on the sugar, if desired.
Return the pie to oven (at this point you may need to cover edges of crust with foil). Bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
Let the pie cool on a wire rack for at least 2 hours or until it's room temperature.
Serve with lightly sweetened whipped cream (if desired), and enjoy!
I prefer a homemade pie crust or a graham cracker crust, but a store-bought crust works well also.My all butter No Recipe Pie Crust is based on a 3-2-1 recipe ratio of flour/fat/water (by weight), so for a single pie crust that would be 9 oz of flour, 6 oz of butter, and 3 oz of ice water. I also throw in 1 tablespoon of apple cider vinegar to help tenderize the crust.If you'd prefer a graham cracker crust, pre-bake it for 8 minutes before adding the pumpkin filling.If the pumpkin mixture is too warm after stirring in the cream, temper eggs by adding a small amount of pumpkin to the eggs to warm them before adding the eggs back in to the pumpkin. This will ensure there are no bits of scrambled eggs in the pumpkin custard.If you're not serving the pie right away, cover the cooled pie and store it at room temperature for 1 day or in the refrigerator for up to 2 days. Cover and store any leftover pie in the refrigerator for up to 5 days.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Praline Pumpkin Pie https://www.outlandercast.com/2018/11/praline-pumpkin-pie-outlander.html November 16, 2018