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Categories:
classic pie crusts Ginger Praline brown sugar unsalted butter gingerroot filling sugar pie pumpkin brown sugar all-purpose cinnamon ground ginger clove salt eggs heavy cream vanilla
Viewed: 40 - Published at: 7 years agoIngredients
- 1 (9 inch) classic pie crusts, par-baked for 10 minutes (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
- Ginger Praline
- 1/2 cup brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon finely minced gingerroot
- Filling
- 1 2/3 cups sugar pie pumpkin, pureed or 1 2/3 cups canned pumpkin
- 2/3 cup brown sugar
- 4 teaspoons all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch clove
- 1 pinch salt
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
Method
- Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.
- Take pie shell out of oven and crumble praline mixture over bottom.
- Bake until sides of crust are golden and praline in bubbling, about 12 minutes.
- Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.
- Whisk pumpkin and dry ingredients together until smooth.
- Add eggs, cream and vanilla and whisk until just blended.
- When praline has hardened but is still warm, pour filling into crust.
- Bake until edge of filling looks slightly dry and center jiggles slightly.
- About 45-50 minutes.
- Cool completely.
