Pumpkin Ginger Praline Pie

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 (9 inch) classic pie crusts, par-baked for 10 minutes (see classic pie crust, idiot proof step-by-step photo tutorial)
• 1/2 cup brown sugar
• 1 tablespoon unsalted butter
• 1 tablespoon finely minced gingerroot
• 1 2/3 cups sugar pie pumpkin, pureed or 1 2/3 cups canned pumpkin
• 2/3 cup brown sugar
• 4 teaspoons all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch clove
• 1 pinch salt
• 3 eggs
• 1 cup heavy cream
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 400 degrees for par-baking crust. while crust is par baking mix sugar, butter and ginger until well blended.
• 2 take pie shell out of oven and crumble praline mixture over bottom.
• 3 bake until sides of crust are golden and praline in bubbling, about 12 minutes.
• 4 check for bubbles (press them down gently with the back of a spoon) remove from oven, reduce temperature to 325.
• 5 whisk pumpkin and dry ingredients together until smooth.
• 6 add eggs, cream and vanilla and whisk until just blended.
• 7 when praline has hardened but is still warm, pour filling into crust.
• 8 bake until edge of filling looks slightly dry and center jiggles slightly.
• 9 about 45-50 minutes.
• 10 cool completely.