Yield: Yields one 9-inch pie.
Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
this pie has been a holiday favorite of my family and friends for many, many years. people request it months in advance. I call it "pumpkin praline surprise" because of the fresh ginger in the praline. I use about 2 tsp. of fresh ginger and reduce the cream to 3/4 c. for a denser filling, but otherwise, the recipe is a winner!
This is a nice variation on a traditional pumpkin pie. I changed the recipe a bit because I thought a tablespoon of ginger in the praline was too much. I used closer to a teaspoon. Also, I increased the spice in the filling a bit - maybe 1/4 tsp cloves and a bit more cinnamon. (Doesn't need more ginger, needless to say, given the amount in the praline.) I also used half-and-half for the liquid instead of cream, which was not as heavy and rich. I also used more than just a pinch of salt, somewhere between 1/4 and 1/2 tsp. This recipe makes a deep dish pie.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?