American Pie Council

2017 Amateur Entry

 

Praline Topped Pumpkin Pie


Praline Topped Pumpkin Pie
Pie Crust:

1 1/3 cup all-purpose flour
½ cup shortening
½ teaspoon salt
2 teaspoon. sugar
3-4 tablespoon ice cold water


Preheat oven to 425 degrees. Cut shortening into flour, salt and sugar until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than pie plate. Carefully transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Line crust with parchment paper and add pie weights. Par-bake crust 10 minutes. Remove from oven and place on cooling rack to cool.

Filling:
1/2 cup dark brown sugar
1/4 cup granulated sugar
¼ teaspoon salt
1 ½ teaspoon speculaas spice
2 eggs
1 can (15 oz.) pumpkin puree
3/4 cup evaporate milk
½ cup maple syrup


Mix brown sugar, sugar, salt and speculaas spice. Set aside. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and maple syrup.
Pour into par-baked pie shell. Place in 425 degree oven for 15 minutes and then reduce oven to 350 degrees and continue to bake for an additional 35-45 minutes or until custard is set and puffed. If crust begins to darken too fast, cover the edges with foil and continue baking.

Praline Crumble:


1 cup pecans chopped finely
½ cup dark brown sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract


In a bowl, mix together the pecans and brown sugar. Add the maple syrup and vanilla. Mix thoroughly. Sprinkle the topping evenly over the puffed filling. Bake until the topping is bubbling around the edges, approximately 10-12 minutes. Cool pie on wire rack for at least 3 hours.
Rhonda Hull
Little Rock, Arkansas
Category: Pumpkin