Pumpkin-Praline Pie (David Venable)

By zircon50

Ingredients

• PIE:
• 2 premade pie-crust sheets
• 2 eggs
• 1 Tbsp pumpkin pie spice
• 1 (15-oz) can pumpkin purée
• 1 (14-oz) can sweetened condensed milk
• TOPPING:
• 6 Tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3/4 cup chopped pecans

Preparation

Step 1

Preheat oven to 400°F.

TO MAKE THE PIE:
unroll the pie-crust sheets and place one on top of the other. Brush the bottom one with a little water to help the crusts stick together. Using a rolling pin, press the two crusts together and roll out to a 12"-diameter circle. Trim any excess crust.

Lay the crust in a 9" pie pan and press it into the bottom and sides of the pie pan, making sure there are no air pockets underneath. Dock the crust by poking it in several areas with a fork. Trim the edges, leaving about 1" all the way around the rim. Fold the extra underneath itself, and use your thumb and forefinger to pinch the crust, creating a wavy or zigzag pattern.

Refrigerate the crust for 10–15 minutes to help prevent slouching, then parbake for 10–12 minutes.

While the crust is baking, make the filling. Combine the eggs, pumpkin pie spice, pumpkin purée, and sweetened condensed milk in a stand mixer and mix until combined. Pour the filling into the parbaked crust and bake for 15 minutes at 400°F, then reduce the heat to 350°F and bake for another 35 minutes. Allow the pie to cool while you make the topping.

TO MAKE THE TOPPING:
combine the butter, brown sugar, cream, salt, vanilla, and pecans in a saucepan and bring to a simmer over medium heat, stirring constantly. Simmer for about 10 minutes—ideally this should be brought to a temperature of 230°F to set properly, but, as a pie topping, it's somewhat forgiving.

Spread the topping over the partially cooled pie and set aside to cool completely before serving.