Pumpkin Pie with Maple Walnut Praline
An Elegant Presentation for a Thanksgiving Favourite
Nov 5, 2008
With pumpkin pies at high-end bakeries and pie shops commanding sky-high prices, it's smarter to bake one at home. With a few simple additions, pumpkin pie can become an elegant centerpiece of Thanksgiving dinner for a mere fraction of the price of fancy bakeries.
Pumpkin Puree
Usually when cooking with fruits or vegetables fresh is best but pumpkin is often an exception to this. While pie pumpkins are readily available in the fall and can certainly be used, the results can be inconsistent. Some pie pumpkins contain more water than others, yielding watery results that can affect the finished result. Unfortunately, pumpkins used for Halloween jack o' lanterns are not suitable for cooking, as they contain too much water. Canned pumpkin puree simplifies things for the home cook and the results are nearly foolproof. Use only plain pumpkin puree as opposed to pumpkin pie filling, which already has seasonings added.
For cooks who prefer to make puree from fresh pumpkins:
Select pumpkins labeled 'sugar pumpkin' or 'pie pumpkin'. Heat oven to 325 degrees Fahrenheit. Cut open pumpkins and scoop out seeds and stringy flesh. Cover with foil and bake for approximately 1 hour or until flesh is tender. Scoop out cooked flesh and puree in a blender.
Making Praline
Traditional praline is usually made on the stovetop in a saucepan but to simplify things, this modified maple-walnut praline can be done in the oven. By mixing the maple syrup with oil, the nuts become crunchy and sweet without clumping together.
Pumpkin Pie with Maple Walnut Praline
Makes one 9" pie
Praline:
- 1 cup chopped walnuts
- ¼ cup maple syrup
- 1/3 cup neutral oil such as canola or safflower
Pie Filling:
- 2 cups plain pumpkin puree (not spiced pumpkin pie filling)
- 2 large eggs
- 1 cup heavy cream or evaporated milk (not sweetened condensed milk)
- ¾ cups sugar
- 1-1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1/8 teaspoon salt
- ½ teaspoon vanilla
- Uncooked pie crust for two 9" pies
- 1 egg beaten with 2 teaspoons water
- ½ to 1 teaspoon sugar
To Make Praline:
- Heat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine walnuts with maple syrup and oil. Toss to coat.
- Line a baking sheet with parchment paper or foil. Spread walnut mixture so it's in an even layer. Bake for 12 to 15 minutes, making sure the walnuts do not burn.
- Remove nuts from the oven and let cool. Gently break up any pieces that have stuck together with your fingers. Praline may be made in advance and kept covered in the fridge until use.
Preparing the Pastry:
- Roll out one portion of pastry dough (enough to fit a 9" pie plate). Place pastry in pie plate and crimp edges.
- Heat oven to 350 degrees Fahrenheit. Prick a few small holes in the bottom of the pastry and bake for 5 minutes. Remove from oven and set aside.
- Roll out second portion of pastry dough. Cut out leaf shapes using a cookie cutter or knife. Use knife tip to score leaf 'veins' into the pastry.
- Brush pastry leaves with beaten egg mixture. Sprinkle with granulated sugar and bake for 10 minutes or until they are golden brown. Set aside to decorate finished pie.
To Make Pie Filling:
- In a large bowl, combine pumpkin puree, eggs, cream, sugar, spices, salt and vanilla. Stir until thoroughly mixed and spices are evenly distributed. Set aside. Filling may be mixed in advance and refrigerated until use.
To Assemble Pie:
- Pour pie filling into pastry crust. Bake at 350 degrees for 40 to 50 minutes or until the centre has set.
- Remove pie from oven and let it cool completely. Sprinkle praline along edge of crust. Arrange pastry leaves decoratively in the centre of the pie. Serve pie with whipped cream.
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