SPICED PUMPKIN PIE WITH HAZELNUT PRALINE
Categories Nut Dessert Bake Thanksgiving Spice Pumpkin Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For praline:
- Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
- Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
- For crust:
- Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
- Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
- Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
- For topping:
- Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.
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Dumb and Dumber
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
Youtube Star
[email protected]I had trouble finding hazelnut pralines, so I used chopped hazelnuts instead. The pie was still very good.
Kusum Kumari
[email protected]The crust was a little dry, but the filling was delicious.
Nikita Crespo
[email protected]This pie was a little too sweet for my taste, but my family loved it.
Haleigh St George
[email protected]I love this pie! It's so easy to make and it always turns out perfect.
Micheal Botswa
[email protected]This pie is perfect for fall. The spices are warm and inviting, and the hazelnut praline topping is the perfect finishing touch.
Bonita Boman
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good. The hazelnut praline topping was a nice touch.
emuar pujer
[email protected]This pie was delicious! I made it for a potluck and it was gone in minutes. Everyone loved the combination of pumpkin and hazelnut.
Sohag Sordar
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is flaky and the filling is perfectly spiced. I love the addition of the hazelnut praline.
prince mamun
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The hazelnut praline topping added a delicious and unique flavor. I will definitely be making this again.