Pumpkin-based Custard Filling with Pecan Praline Topping
1 1/4 cups all-purpose flour [150 g]
1 1/2 tsp granulated sugar [300 g]
1/2 tsp salt [2.8 g]
1 stick (1/2 cup) cold unsalted butter, cut into small pieces [113.6 g]
1/4 cup + 1 tbsp ice-cold water [60 mL + 15 mL]
1 (15 oz can) pure pumpkin puree (*not* pumpkin pie mix) [424.5 g]
2/3 cup granulated sugar [133.3 g]
1/2 tsp salt [2.8 g]
1 tsp ground cinnamon [2.6 g]
1/2 tsp ground ginger [0.9 g]
1/8 tsp ground cloves [0.3 g]
a pinch of ground nutmeg [0.2 g]
1 1/3 cups heavy cream [320 mL]
3 large eggs [150 g without shell]
1/2 cup dark brown sugar [110 g]
6 tbsp unsalted butter [85.2 g]
3 tbsp heavy cream [45 mL]
1/4 tsp salt [1.4 g]
1 teaspoon vanilla extract [5 mL]
1 tbsp bourbon [ 15 mL]
3/4 cup whole pecans [82.5]
1 pint heavy cream [473 mL]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
In the bowl of a food processor, add 1 and 1/4 cups of all-purpose flour, 1 and a half tsp of granulated sugar, and 1/2 tsp of table salt, and pulse it a couple of times to mix the dry ingredients.
Add 1 stick of cold unsalted butter that's been cut into pieces. Pulse this till the pieces of butter are the size of small peas.
Transfer this mixture into a large mixing bowl. Add 1/4 cup of ice-cold water, and mix it in. Knead the dough into the bottom of the bowl with your hands until it comes together. Wrap this dough in plastic wrap, and refrigerate for 1 hour, or 15 minutes in the freezer.
Flour your clean counter, place your cold dough on the flour and roll it into a 12-inch circle using a lightly floured rolling pin.
Gently fold it into quarters, transfer it into a 9-inch pie pan, leaving the excess overhanging. Fold the overhang under the pie crust and crimp the edges. Put formed pie crust in the fridge till you're ready to bake.
Pumpkin Pie Filling / Baking:
Preheat your oven to 400 F (205 C). In a saucepan, add one 15-ounce can of pure pumpkin puree, 2/3 cups of granulated sugar, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, half teaspoon ground ginger, 1/8 teaspoon ground cloves, and a pinch of ground nutmeg.
Mix this up, turn on the heat to medium, and from when it starts sputtering, let it simmer for about 7 minutes, stirring frequently to prevent it from burning at the bottom.
Transfer this cooked pumpkin into a mixing bowl. Add 1 and 1/3 cups of cold heavy cream, and whisk this in till it's smooth. Then whisk in 3 eggs, one at a time, and pour this mixture into the prepared pie crust.
Bake at 400 F (205 C) for 15 min, then turn down the temperature to 350 F (175 C) and bake it for another 40 minutes, or just until the center jiggles just a little bit and a toothpick comes out clean. Let the pie cool completely on a rack.
Bourbon Pecan Praline Topping:
In a small saucepan over medium-low heat, add 1/2 cup of dark brown sugar, 6 tbsp of unsalted butter, 3 tbsp of heavy cream, and 1/4 tsp of salt. Then let it simmer for about 5 minutes.
Remove from the heat and stir in 1 tsp of vanilla extract, 1 tbsp of bourbon and 3/4 cup of pecans. Let this cool to room temperature.
Homemade Whipped Cream:
In a large mixing bowl, add 1 pint of cold heavy cream. Using a hand mixer, mix it on low to medium speed, for about 2 to 3 minutes, till it gets a little thicker.
When it is slightly thickened, slowly add 1/4 cup of granulated sugar and 1 tsp of vanilla extract while mixing. You know it's done when stiff peaks form, but the texture still looks smooth.
Serving suggestion: ladle some bourbon pecan praline topping on a slice of pumpkin pie, add a dollop of whipped cream on the side. Enjoy!