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Spiced Pumpkin Pie with Hazelnut Praline Recipe

Spiced Pumpkin Pie with Hazelnut Praline Recipe

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Spiced Pumpkin Pie with Hazelnut Praline

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Ingredients

Count

Nutrition

449

Calories

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Ingredients:

Serving

1/3 cup water
1/8 tsp cream of tartar
1 1/4 cups sugar
1 1/4 cups hazelnuts (about 5 1/2 oz), toasted, husked, coarsely chopped
1 1/4 cups all purpose flour
2 tsp sugar
1/4 tsp salt
1/3 cup solid vegetable shortening, cut into 1/2-inch cubes, frozen
3 tbsp chilled unsalted butter, cut into 1/2-inch cubes
2 tbsp (or more) ice water
1 tsp apple cider vinegar
1 15- oz can pure pumpkin
3/4 cup heavy whipping cream
1/2 cup (packed) golden brown sugar
2 large eggs
1 1/2 tsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup chilled whipping cream
2 tbsp powdered sugar

Directions:

For praline: Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
For crust: Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
Meanwhile, prepare filling: Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
For topping: Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	448.65 Kcal (1878 kJ)
Calories from fat	244.79 Kcal
		% Daily Value*
Total Fat	27.2g	42%
Cholesterol	84.59mg	28%
Sodium	229.1mg	10%
Potassium	323.98mg	7%
Total Carbs	46.29g	15%
Sugars	24.04g	96%
Dietary Fiber	2.77g	11%
Protein	7.56g	15%
Vitamin C	2mg	3%
Vitamin A	0.1mg	2%
Iron	1.5mg	8%
Calcium	63.3mg	6%

Amount Per 100 g
Calories	254.57 Kcal (1066 kJ)
Calories from fat	138.9 Kcal
		% Daily Value*
Total Fat	15.43g	42%
Cholesterol	48mg	28%
Sodium	129.99mg	10%
Potassium	183.83mg	7%
Total Carbs	26.27g	15%
Sugars	13.64g	96%
Dietary Fiber	1.57g	11%
Protein	4.29g	15%
Vitamin C	1.1mg	3%
Iron	0.8mg	8%
Calcium	35.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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