Praline Pumpkin Pie

Combine three holiday treats into one special sweet with this beautiful pie.

Praline Pumpkin Pie
Makes 1 (9-Inch) Deep-Dish Pie
  • Sugar Cookie Crust (recipe follows)
  • ½ cup (about 2 pralines) chopped Spicy Pecan Pralines
  • 1 (15-ounce) can pumpkin purée
  • 2 tablespoons unsalted butter, melted
  • 3 large eggs
  • 2 large egg yolks
  • ⅔ cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • 1 large egg white, lightly beaten
  • Whipped cream, to serve
Sugar Cookie Crust
  • 2½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ cup cold salted butter, cubed
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon whole milk
  1. Preheat oven to 350°. Lightly spray a 9-inch deep-dish pie plate with baking spray with flour.
  2. On a lightly floured surface, roll Sugar Cookie Crust dough into a 12-inch circle. Transfer dough to prepared pie plate, pressing into bottom and up sides. Trim edges to a 1-inch overhang. (If dough cracks, press cracks together to seal.) Sprinkle crust with Spicy Pecan Pralines.
  3. In a large bowl, whisk together pumpkin purée, butter, eggs, egg yolks, brown sugar, vanilla, cinnamon, ginger, cardamom, and salt until smooth. Pour into prepared crust, and place pie plate on a rimmed baking sheet. Fold edges of dough over filling towards center. (Dough will not completely cover filling.) Brush crust with egg white. Freeze for 15 minutes.
  4. Bake until edges are set but center jiggles slightly, about 1 hour, covering with foil to prevent excess browning, if necessary. Let cool for at least 2 hours on a wire rack. Serve with whipped cream.
Sugar Cookie Crust
  1. In the work bowl of a food processor, pulse together flour, sugar, and baking powder until combined. Add butter, pulsing until mixture resembles coarse grits. Transfer to a large mixing bowl.
  2. In a small bowl, whisk together egg, yolk, and milk. Using a fork, stir egg mixture into flour mixture’ until liquid is almost combined.
  3. On a clean surface, turn out dough and knead until dough comes together into a ball and resembles sugar cookie dough. Shape into a disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.