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Pumpkin Pecan-Praline Pie

This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.

  • yield: Makes One 9-Inch Pie

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Ingredients

  • All-purpose flour, for work surface
  • Flaky Pie Dough
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup Muscovado light or dark-brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pound Pumpkin Puree
  • 1 cup heavy cream
  • Pecan-Praline

Directions

  1. Step 1

    On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.

  2. Step 2

    Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.

  3. Step 3

    Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.

  4. Step 4

    Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.

  5. Step 5

    In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.

  6. Step 6

    Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

Source
The Martha Stewart Show, November Fall 2007

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Reviews (22)

  • burrumbe 2 Apr, 2008

    Hi there. I was reading all comments about this pie I found that many of you haven't find that sit for the cookie cutter site, well here it is: the store name is Foose Cookie cutters, go the specialty cutters and at the bottom of the page you will find the Tear drop cookie cutter set.

  • Aundra 30 Nov, 2007

    I made this pie for Thanksgiving and it was PERFECT and ABSOLUTELY DELICIOUS! Even though I cheated a bit and used a ready made deep-dish pie shell, it turned out beautifully. Sorry Martha, but I wanted to try something different this year, and I have to say, this one rivals your Classic Pumpkin Pie, which I had been using for years. Thanks to you though, I now can boast of two great Pumpkin Pie Recipes.

  • Patrysh 29 Nov, 2007

    I made this for Thanksgiving . First time I used my Cuisinart to make pastry. It was hard as a rock. I have been making great piecrust for fifty years without using butter or a food processor. I am disappointed. Maybe next time it will be better. Followed recipe to a tee too!

  • euphoriaatmosphericsdotcom 20 Nov, 2007

    Maggieferg, Paul said he got his cookie cutter from a company called "KOOS", but I'm not sure of the spelling. I tried several different spellings when searching for their website on Google, and could not find it. Maybe you will find it. Good Luck! Sorry i couldn't help more.

  • euphoriaatmosphericsdotcom 20 Nov, 2007

    Maggieferg, Paul said he got his cookie cutter from a company called "KOOS", but I'm not sure of the spelling. I tried several different spellings when searching for their website on Google, and could not find it. Maybe you will find it. Good Luck! Sorry i couldn't help more.

  • maggieferg 19 Nov, 2007

    Paul Bergeron used a tear shaped cookie cutter to enhance the crust edge of his pumpkin praline pie Would you please advise source for this and other unusual shaped cutters..

  • posinet 19 Nov, 2007

    I would like the recipe for the pastry using leaf lard

  • mmau 19 Nov, 2007

    I missed this show but heard from a friend that the chef making the pie was using a new food processor. Does anyone know what she (my friend) was talking about? Which "new" processor did he have?

  • Cathy-by-the-river 18 Nov, 2007

    This seems like a yummy pie--I'm making it for Thanksgiving. Thanks Martha and Chef Paul.

  • Cathy-by-the-river 18 Nov, 2007

    This seems like a yummy pie--I'm making it for Thanksgiving. Thanks Martha and Chef Paul.

  • Norm 16 Nov, 2007

    I always made pumpkin pies with pecans on top and tiny oak leaf cut-outs boardering the outside, but I think this one with the praline pecans is an improvement on mine. I am going to make this one this year. You don't need a tear drop cuttier to make a decorative crust edge. You could cut triangles and round off the corners too.

  • Nette4244 16 Nov, 2007

    I think this is the teardrop cutter they used:
    http://www.foosecookiecutters.com/store/M143.html

  • Patty1950 16 Nov, 2007

    Google Bridge Kitchenware. They are a supply store in NYC and I just ordered the teardrop cutters from their website. Good luck!

  • shopper47 16 Nov, 2007

    I believe he said the tear drop cookie cutter came from Foose. I think he was referring to this website: http://www.foosecookiecutters.com/store/index.html They have a number of tear drop cookie cutters, both single cutters and sets. I couldn't tell what size he was using, so I just ordered the plain tear drop set and will figure it out by trial and error.

  • barbaralowrie 16 Nov, 2007

    Iwhere is the leaf lard and butter that was in the tv recipe?? and what is leaf lard? I would also like to know the source to purchase the cutters. thank you

  • sandisheets 16 Nov, 2007

    This sounds wonderful, but in reading the recipe for the pie crust, what in the world is "LEAF LARD"?

  • bjlapoint 16 Nov, 2007

    Would also like to know where to get the cutters, and also the mesh strainer for the pumpkin puree.

  • kcarbfaith 16 Nov, 2007

    Also looking for the web site for the cutters !

  • lcrook 16 Nov, 2007

    I would love the resource for the teardrop cutter, thank you!!

  • seechelles 16 Nov, 2007

    I would also like the website for the teardop dough cutter! Thanks you!

  • seechelles 16 Nov, 2007

    I would also like the website for the teardop dough cutter! Thanks you!

  • pinecroft 16 Nov, 2007

    Please post website for teardrop dough cutter. Thank you.