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Pumpkin Pecan-Praline Pie

102

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

  • Yield: Makes One 9-Inch Pie

Source: The Martha Stewart Show, November Fall 2007

Ingredients

Directions

  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. 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. 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. 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. 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. 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.

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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..
    Reply
  • posinet
    19 NOV, 2007
    I would like the recipe for the pastry using leaf lard
    Reply
  • 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?
    Reply
  • Cathy-by-the-river
    18 NOV, 2007
    This seems like a yummy pie--I'm making it for Thanksgiving. Thanks Martha and Chef Paul.
    Reply
  • Cathy-by-the-river
    18 NOV, 2007
    This seems like a yummy pie--I'm making it for Thanksgiving. Thanks Martha and Chef Paul.
    Reply