America’s Test Kitchen’s Pumpkin Praline Pie

Serves 8

INGREDIENTS

1recipe Foolproof All-butter Single-crust Pie Dough (recipe follows)

Filling: 15-ounce can unsweetened pumpkin puree

¾ cup packed dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon table salt Pinch ground cloves

1 cup evaporated milk

3 large eggs 2teaspoons vanilla extract Topping:

1 cup pecans, chopped fine

½ cup packed dark brown sugar Pinch table salt

2 teaspoons dark corn syrup 1teaspoon vanilla extract

2 teaspoons granulated sugar

DIRECTIONS

Roll dough into a 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with one hand while pressing into the plate bottom with your other hand.

Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30minutes.

Adjust oven rack to middle position and heat oven to 425degrees.

Line chilled pie shell with a double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on rimmed baking sheet until pie dough looks dry and is pale in color, about 15minutes. Remove foil and weights and continue to bake crust until light golden brown, 4to 7minutes longer. Transfer pan to wire rack while you mix the filling. (Crust must still be warm when filling is added.) Reduce oven temperature to 350degrees.

For the filling, process pumpkin, sugar, cinnamon, ginger, allspice, salt and cloves in food processor until smooth, about 1minute. Transfer mixture to a large saucepan and cook over medium-high heat until sputtering and thickened, about 4 minutes.

Off heat, whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. With the pie plate still on the baking sheet, pour filling into warm crust. Bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35minutes. Meanwhile, prepare the streusel topping: Toss pecans, brown sugar and salt together in a bowl. Add corn syrup and vanilla, using your fingers to ensure that ingredients are well blended. Scatter topping evenly over puffed filling. Sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10minutes. Let pie cool completely on wire rack, about 4hours, before serving.