Pumpkin Pie with Pecan Praline Topping

Ingredients

Tick the ingredients as you go

Crust

• 1 unbaked pie crust
• Egg wash: 1 large egg beaten with 1 tbsp milk or heavy cream

Filling

• 1 can (15 oz; about 2 cups or 425 g) pumpkin purée
• 2 large eggs
• 1 cup (200 g) packed light or dark brown sugar
• 1 tbsp (8 g) cornstarch
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp freshly ground black pepper
• 2/3 cup (160 ml) heavy cream
• 1/3 cup (80 ml) whole milk

Praline topping

• 1 cup (130 g) finely chopped pecans
• 1/2 cup (100 g) packed light or dark brown sugar
• 2 tbsp (43 g / 30 ml) honey

Garnish

• Flaky sea salt and whipped cream

Instructions

1. 1

   Read through the recipe before starting.

2. 2

   Prepare the pie dough the night before and chill it for at least 2 hours.

3. 3

   Roll one disc into a 12-inch circle and fit it into the pie dish without trimming. Fold the overhang under to make a thick rim, then crimp or flute.

4. 4

   Heat the oven to 375°F (190°C).

5. 5

   Par-bake: line the crust with parchment and fill it with pie weights or dried beans (at least 2 standard sets). Bake for 10 minutes. Remove the weights and parchment, brush the rim with egg wash, prick the base with a fork, and bake for another 7-8 minutes, until the bottom just starts to color.

6. 6

   Whisk all the filling ingredients together until smooth (a mixer is optional).

8. 7

   Pour the filling into the warm crust and bake for 50-55 minutes, until the center no longer wobbles. Protect the edges with a crust shield or foil if they brown too quickly.

   
9. 8

   For the topping, mix the pecans and brown sugar with a fork, then stir in the honey. Spoon it evenly over the pie and press down gently.

   
10. 9

    Bake for 15 minutes more, shielding the crust if needed.

11. 10

    Let the pie cool completely on a wire rack, at least 3-4 hours. Keep it covered at room temperature for up to 1 day or in the fridge for up to 2 days.

12. 11

    Serve at room temperature or chilled, with a sprinkle of flaky salt and whipped cream.

13. 12

    Refrigerate leftovers for up to 5 days.