Are you looking for a pumpkin pie variation? I love a good, classic pumpkin pie. I also love it even more with a praline pecan topping. I love the crunch with the creamy texture of the pumpkin filling and the flaky crust. It just works!!
So, there are a few things to remember when you are making a pie like this. First, don’t add the praline on the top before baking. Partially bake it before adding the topping. I let mine go about 40 minutes before adding the topping. It goes another 10-15, then done.
You will notice my crust is fairly ugly. This is what not refrigerating it properly after rolling it out looks like. It is much prettier when you do refrigerate it properly.
I actually think pumpkin pie is one of the simplest pies to make. The filling is really quick to throw together, especially if you are using canned pumpkin, which I did.
That creamy filling is so good. The praline makes it even better. Add in that flaky crust and you have a dreamy dessert.
Y’all have got to try this!!
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Praline Pumpkin Pie
- 15 ounce can pumpkin puree
- 2 eggs, beaten
- 3/4 cup brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup evaporated milk
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup honey
- Choose your pie dough recipe from the recipes above. I used the partial wheat recipe and it was delicious with the pumpkin and praline! Make sure and make it in advance. I like to refrigerate mine overnight. Spray or butter your 9 inch pie pan to prep for the dough. Roll 1/2 recipe of pie dough into pie pan, leaving several inches over the edge. Trim or roll the edge, as shown in video. I made an extra thick outer crust, as this is how my husband likes it. A flaky crust is his favorite. Crimp edges as you choose. Place in refrigerator while you prepare the filling.Preheat oven to 375 degrees.Mix all ingredients in medium sized bowl. I like to mix it with a whisk until it is smooth, but no need to over mix. Pour filling into prepared pie shell.Place in oven. Bake for about 40-45 minutes. While it is baking, prep your praline. Mix all ingredients and set aside. Remove from oven and drop praline on top. You don't want to drag it across the top when you are putting it on, as this will tear up the pie. I just like to drop it on all over the top. Press into pie lightly. Place back in oven and continue to bake for another 10-15 minutes. Remove and allow to cool. I like to chill mine overnight. Either way, you are going to love this!Now, sit back and enjoy. You just nailed an amazing pumpkin pie!