Classic Pumpkin Pie with Pecan Praline Sauce
Total Time
Approximately 1 hour 30 minutes
Prep Time
Approximately 30 minutes
Cook Time
Approximately 1 hour
Rating
4.8 out of 5 stars
(250)
Ingredients
1 pie
- 1 1/4 cups (155 grams) all-purpose flour
- 1 1/2 teaspoons (6 grams) granulated sugar
- 1/2 teaspoon (3 grams) fine sea or table salt
- 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
- 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
- 1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade
- 2/3 cup (130 grams) granulated sugar
- 1/2 teaspoon (3 grams) fine sea or table salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
- 1 1/3 cups (315 ml) cold heavy cream
- 3 large eggs
- 1/2 cup (95 grams) packed light or dark brown sugar
- 6 tablespoons (85 grams) unsalted butter
- 3 tablespoons (45 ml) heavy cream
- 1/4 teaspoon flaky sea salt, or a little less of a coarse salt
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (85 grams) pecans (1/2 cup coarsely chopped, 1/4 cup in halves)
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Preparation
Step 1
Make the pie dough: By hand, combine the flour, salt, and sugar in a large bowl. Work the butter into the flour until mixture resembles a coarse meal. Add 1/4 cup cold water and stir until large clumps form. Knead the dough together. Wrap in plastic and refrigerate for at least one hour.
Step 2
Form the crust: Roll the dough out on a floured counter into a 12 to 13-inch circle. Transfer to a 9-inch pie plate, trim overhang to about 1/2-inch, fold under edge of pie crust, and crimp decoratively. Refrigerate until ready to fill.
Step 3
Heat oven to 400°F (205°C).
Step 4
Make the filling: Combine pumpkin, sugar, salt, and spices in a saucepan over medium heat. Simmer and stir for 5 to 7 minutes. Pour filling into a bowl, whisk in cream until smooth, then whisk in eggs one at a time. Pour into crust.
Step 5
Bake pie: Bake for 15 minutes at 400°F, then reduce heat to 350°F and bake for another 30 to 40 minutes until only the center barely jiggles.
Step 6
Make pecan praline topping: In a saucepan over medium-low heat, combine brown sugar, butter, cream, and salt. Simmer until thick and bubbly, 3 to 5 minutes. Stir in vanilla and pecans.
Step 7
Serve pie: Slice and serve with pecan praline sauce.
Step 8
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Chef's notes
The pie crust can be par-baked for a crispier base, but it's not necessary.
Use pumpkin puree, not pumpkin pie filling, for best results.
The pecan praline sauce is best made fresh and might become grainy when reheated.
