Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the crust
2 2/3cflour
½cbrown sugar
¼tspsalt
1tspginger
20tbsmelted butter
For the filling
2eggs
1 15ozcan pumpkin puree
1 14ozcan sweetened condensed milk
1tspginger
½tspnutmeg
1 ½tspcinnamon
½tspsalt
For the praline
1cpacked brown sugar
¼cheavy cream
2tbslight corn syrup
1tbswhite vinegar
1cchopped pecans
1tbsvanilla
Instructions
Preheat the oven to 325 degrees
Make the crust
Stir together the flour, sugar, salt, and ginger in a bowl. Pour in the melted butter and use a fork to mix it together until it sticks together in clumps. Put it into a deep-dish pie pan or a springform cake pan (spray the inside with cooking spray if you are using the springform pan). Use your fingers to press the pastry into the pan evenly and up the sides.
Make the Filling
Stir together all of the filling ingredients until they are smooth and well mixed.
Pour the filling into the prepared crust.
Bake at 325 degrees for 60-75 minutes until the center is set.
Remove the pan from the oven and let cool fully on a wire rack. If using a springform pan, remove the sides to help it cool.
Make the praline
Once the pie has fully cooled, make the praline topping
Put the sugar, cream, corn syrup, butter and vinegar in a heavy pan. Bring it to a boil, stirring until the sugar has dissolved and the butter melted. Continue boiling until it reaches 235-240 degrees on a candy thermometer. (Soft ball stage).
Immediately remove it from the heat and stir in the pecans and the vanilla.
Pour the topping over the pie at once before it sets.
Refrigerate until firm.
This pie can be made the day before and kept in the refrigerator.