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Thanksgiving: Walnut-Praline Pumpkin Pie

Source of Recipe


From "Williams-Sonoma Thanksgiving Entertaining"






List of Ingredients



• 1 baked single-crust 9-inch pie shell
  
• .
  
• -- Filling --
  
• 3 large eggs
  
• 3/4 cup firmly packed light brown sugar
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1/4 tsp ground cloves
  
• 1/4 tsp ground nutmeg or freshly grated nutmeg
  
• 1/2 tsp salt
  
• 1 can (15 ounces) pumpkin
  
• 1-1/4 cups half-and-half or whole milk
  
• .
  
• -- Topping --
  
• 1 cup walnuts or pecans, chopped
  
• 1/3 cup firmly packed light brown sugar
  






Instructions



1. Prepare and bake pie shell; cool on a rack. Place a baking sheet on center oven rack and preheat oven to 425° F.
   
   
2. To make filling: In a large bowl, beat eggs until blended. Add brown sugar, cinnamon, ginger, cloves, nutmeg and salt; mix well. Stir in pumpkin and half-and-half. Pour into the pastry shell and place on baking sheet in oven. Bake 35 minutes.
   
   
3. To make topping: Combine nuts and brown sugar, mixing well. After the pie has baked 35 minutes, remove from oven and sprinkle topping around perimeter of the surface. Put pie back in oven and continue baking until a knife inserted into the center comes out clean, about 10 minutes longer.
   
   
4. Remove pie from oven and turn oven to broil. Place pie on second oven rack from top and broil for about 30 seconds to lightly caramelize the brown sugar. Watch carefully to avoid scorching.
   
   
5. Cool pie on a rack. Refrigerate. When cold, loosely cover with aluminum foil. Remove from refrigerator 1 hour before serving.
   
   Serves 8 to 10