Pumpkin Ginger Praline Pie
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Simply The best pumpkin pie recipe
- Ready In:
- 1hr 10mins
- 1 (9 inch) classic pie crusts, par-baked for 10 minutes (see $notetemplate1$)
- 1⁄2 cup brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon finely minced gingerroot
- 1 2⁄3 cups sugar pie pumpkin, pureed or 1 2/3 cups canned pumpkin
- 2⁄3 cup brown sugar
- 4 teaspoons all-purpose flour
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon ground ginger
- 1 pinch clove
- 1 pinch salt
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
- Take pie shell out of oven and crumble praline mixture over bottom.
- Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
- Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
- Whisk pumpkin and dry ingredients together until smooth.
- Add eggs, cream and vanilla and whisk until just blended.
- When praline has hardened but is still warm, pour filling into crust.
- Bake until edge of filling looks slightly dry and center jiggles slightly.
- About 45-50 minutes.
- Cool completely.
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I am NOT a pumpkin pie lover. However, this was amazing. I used Julia Child's pie crust recipe, and this was just terrific. I loved the ginger praline layer, as did my in-laws. The pumpkin custard was dense and set up perfectly, unlike so many disgustingly squishy pumpkin pies I've had before. Thank you for posting!Reply
I'm not a big dessert fan but pumpkin pie has long been my favorite and this is just the best. I was grateful one of our dinner guests refused a piece (more for me) and Mean Chef is lucky he didn't eat much of it because I would have caused him bodily harm had he attempted to eat more of it than he did. I'm still pouting the pie is gone and I don't get to eat some with my morning coffee. :( Pumpkin pie lovers MUST try this.Reply
Troy made this for Thanksgiving with Mean Chef's crust #26205. It was a fair amount of work, but the ginger praline is very nice. In fact, i would like to have had a slightly thicker layer of that with the pumpkin, it is such a nice contrast...perhaps extend it with some pecans or something. YumReply
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