Honorable Mention: Pumpkin Praline Pie

Thanksgiving is all about traditions, and I can't imagine turkey day without pumpkin praline pie. I always refer to my mom as my entertaining mentor, but it was really my great grandmother Francis who set the tone for gardening, canning, cooking & baking in our family. She wallpapered the walls of her kitchen with old covers of Gourmet magazine and coined the phrase, "Always make enough for the uninvited guest." I guess it's in the genes. This pumpkin praline pie is her creation and it won honorable mention at the first annual Pillsbury Bake-Off at the Waldorf Astoria Hotel, Grand Ballroom, in 1933. A pretty big deal, and our family's culinary claim to fame!! This pie kills two birds with one stone. You have a creamy spiced pumpkin pie, with a thin layer of chewy pecan crunch between the custard and the crust. My great grandma lived on her own until she was 97 and continued to 'learn something new every day,' --a real inspiration. I miss her and each year this pie is a reminder of her graceful, stubborn spirit.

Pumpkin Praline Pie: The Recipe

One prepared pie crust in a 10'' pie pan. Prepare your own or frozen works like a charm, since it's the filling that is incredible. If using frozen, thaw first for a half hour, and then proceed.

Preheat oven @ 450 degrees.

Combine:

3 T. butter, soft

1/3 C. pecans, finely chopped

1/3 C. brown sugar, packed

Combine and press gently into the bottom of the pie shell. Prick sides of crust with a fork. Bake Shell @ 450 degrees for 10 minutes. Cool at least 2 minutes.

Once you remove prepared shell from oven, reduce oven temperature to 350 degrees.

Meanwhile, prepare the Pumpkin-Custard Filling:

3 slightly beaten eggs

1/2 C. sugar

1/2 C. brown sugar

2 T. flour

3/4 t. salt

3/4 t. cinnamon

1/2 t. ginger, ground

1/4 t. cloves

1/4 t. mace (originally recipe calls for mace, but I skip it)

Combine all of the above, and then add:

1 1/2 C. pureed pumpkin, and then:

1 1/2 C. hot half and half cream

Pour into prepared pie shell, bake @ 350 degrees, for 50-60 minutes, until set. Bake pie on a cookie sheet to avoid oven spills. Cool and serve with whipped cream.

Enjoy.

*Note the filling Pumpkin-Custard filling is enough to fill two pies. I always make two crusts (or use two frozen, as they always come in packs of two!) and then double the pecan-praline mixture for the two shells. Make the filling in one bowl and then divide between the two prepared pie shells.

Vegan Pumpkin Praline Pie Recipe

                           

PUMPKIN PRALINE PIE

inspired by my Great Grandmother Francis’ pie recipe which won honorable mention at the first Pillsbury bake-off at the Waldorf-Astoria, Grand Ballroom, in New York in 1933

ingredients

pumpkin custard filling

1 – 15 oz can of organic pumpkin

1 ½ cups of rice milk, or milk of choice

¼ cup of corn starch

½ cup of brown sugar

1 T. molasses

1 t. vanilla

1 t. cinnamon

¾ t. ground ginger

½ t. ground clove

praline layer

4 T. earth balance butter, softened

½ cup of pecans, finely chopped

½ cup of brown sugar, packed

1 vegan pie crust

to make the pie:  Press or roll pie crust into a 9’’ pie dish.  To make the praline layer, combine earth balance butter, pecans and ½ cup of brown sugar in a bowl.  Gently press the praline combination into the bottom of the prepared pie shell.  Bake in a 450 degree oven for 10 minutes.  Cool at least 2 minutes.

Once you remove the prepared pie shell from the oven, reduce the oven temperature to 350 degrees!!

Meanwhile, prepare the Pumpkin Custard Filling.

to make the pumpkin filling: Combine the rice milk and cornstarch in a medium bowl and beat until the cornstarch is blended without lumps.  Add ½ cup of brown sugar, molasses, vanilla, cinnamon, ground ginger and cloves.   Once well blended, add the pumpkin and mix well.

Pour the Pumpkin Custard Filling into the slightly cooled prepared pie shell and bake in a 350 degree oven for 50-55 minutes, until just set in the center.  The pie shouldn’t jiggle if slightly nudged.  Cool and refrigerate overnight.  Serve with maple whipped topping.

tips: Pie can be made up to two days in advance and refrigerated.

VEGAN PIE CRUST

ingredients

1 ½ cups flour*

3 T. sugar

¼ cup of vegetable oil

¼ cup organic applesauce

* For a gluten-free pie crust, substitute ¾ cup of almond flour and ¾ cup of brown rice flour

to make pie crust: Combine flour and sugar and add oil and applesauce.  Gently mix with a fork and press into a 9’’ pie dish.  Gently press crust up the sides of the dish. 

if the pie recipe calls for a pre-baked crust: Bake crust for 10 minutes in a 400 degree oven.