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Spago's Praline Pumpkin Pie Recipe
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Spago's Praline Pumpkin Pie

CRUST:
2 cups flour
6 ounces cold butter, cut up
1/2 teaspoon salt
5 tablespoons cold water

PRALINE LAYER:
3 tablespoons soft butter
3 2/3 cups packed brown sugar
1/3 cup pecan pieces

PUMPKIN FILLING:
1 cup evaporated milk
1/2 cup water
3 large eggs
1 1/2 cups pumpkin puree
1/2 cup sugar
1/2 cup packed light brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

CRUST: In stand mixer with paddle attachment, combine flour, butter and salt, mixing on slow speed until butter is size of small peas. Add water all at once and mix until dough comes together in a ball. Wrap in plastic wrap and chill at least 4 hours. (Can be done one day in advance.) Preheat oven to 450F. Dust work surface with flour and roll dough out to 1/8" thickness. Carefully place dough into 10" pie plate. Trim edges and crimp border, using thumb and forefinger. Return crust to refrigerator until completely firm. Prick all over with fork.

PRALINE LAYER: Cream butter and brown sugar in mixer with paddle. Mix in nuts. Spread onto bottom of chilled pie crust and bake for 10 minutes. Remove from oven and let cool completely. Reduce oven heat to 350F.

For pumpkin filling, in small saucepan, bring milk and water just to a boil. Remove from heat. In large mixing bowl, whisk together eggs, pumpkin, sugars, spices and salt. Gradually whisk in cooled milk and water. Pour filling into prepared pie shell and bake until center is set, about 50 minutes. Filling shouldn't move when you jiggle the pie. Let cool and refrigerate until ready to serve. Top with whipped cream.

 

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