Pumpkin Pie with Praline Topping

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Pumpkin pie is a good starter pie for anyone new to baking a cooked custard. This filling is very easy to make, and the addition of a crunchy praline topping elevates this classic.

MAKES one 9-inch pie

INGREDIENTS

FOR THE PRALINE TOPPING

1 cup (115g/4oz) coarsely chopped pecans

½ cup (100g/3.5oz) dark brown sugar

1 teaspoon salt

2 teaspoons dark corn syrup (preferably Karo)

1 teaspoon pure vanilla extract

FOR THE FILLING

⅔ cup (133g/4.7oz) granulated sugar, plus 2 teaspoons for sprinkling

1¼ teaspoons ground cinnamon

¾ teaspoon grated nutmeg

½ teaspoon ground cloves

4 eggs

2 cups (480g/17oz) canned unsweetened pumpkin puree (preferably Libby’s)

⅓ cup (107g/3.5oz) dark maple syrup

½ cup (120g/4.2oz) whole milk

¼ cup (60g/2.1oz) heavy cream

¼ cup/½ stick (56g/2oz) unsalted butter, melted

1 (9-inch) Magnolia Bakery’s Classic Pie Dough, parbaked

  1. Position an oven rack in the center of the oven and preheat to 425°F. Line a baking sheet with foil.
  2. MAKE THE TOPPING: In a small bowl, toss together the pecans, brown sugar, and salt. Add the corn syrup and vanilla, mixing to ensure that the ingredients are well blended.
  3. MAKE THE FILLING: In a small bowl, whisk together the ⅔ cup granulated sugar, the cinnamon, nutmeg, and cloves.
  4. In a stand mixer with the whisk, lightly whisk the eggs on low speed until combined. Add the sugar mixture and whisk until smooth. Scrape down the bottom and sides of the bowl. Add the pumpkin puree, maple syrup, milk, and cream. Whisk until combined. Remove the bowl from the mixer and slowly whisk in the melted butter by hand until combined.
  5. Place the parbaked crust on the lined baking sheet. Pour the filling into the pie crust.
  6. Bake for 15 minutes. Rotate the pan front to back and reduce the oven temperature to 350°F. Bake for an additional 35 to 40 minutes, or until a knife inserted just off center comes out clean and the center of the pie just barely jiggles. Use an instant-read thermometer to confirm that the internal temperature is 175 to 180°F. Be careful not to overbake your pie, as it will crack on the top. Scatter handfuls of the praline topping evenly over the puffed pumpkin filling and sprinkle lightly with the remaingin 2 teaspoons granulated sugar.
  7. Return to the oven and bake for 10 to 12 more minutes, or until the pecans are fragrant and the topping is bubbling around the edges.
  8. Turn the oven off, crack open the door, and let the pie sit in the oven for another 10 to 15 minutes. This will ensure that your pie doesn’t crack or shrink away from the crust.
  9. Cool completely on a cooling rack for at least 4 hours before serving.
  10. It is not necessary to store your pie in the refrigerator; however, if you do, be sure it is completely cool first. Bring to room temperature before serving.