Though high in calories, Tree nuts pack a powerful punch in terms of health benefits. They are high in protein and fiber, as well as vitamins and minerals and various antioxidants, and their consumption may help combat heart disease, enhance brain health, and help prevent cancer.
Nothing says fall like the taste of pumpkin pie. Try this recipe for a praline twist on this seasonal classic. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“Life is uncertain. Eat dessert first.”
– Ernestine Ulmer
Praline Pumpkin Pie
Category
CCSA Blog
Healthy Eating
Adapted from:
McCall’s Cook Book, Food Editors of McCall’s (1963);
Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed Baking Book, Judy Rosenberg (1991);
Julia Child’s Kitchen, Julia Child (1975)
Ingredients
- Pie Shell: Pâte Brisée Fine (Julia Child’s Kitchen)
- 1¾ cups (8 ounces) all-purpose flour, preferably unbleached (according to Julia, measure by scooping dry-measure cups into the flour and sweeping off the excess)
- 1 tsp salt
- 1¼ sticks (5 ounces) unsalted butter, chilled in freezer
- 2 Tbsp (1 ounce) shortening, chilled in freezer (this serves to tenderize American flour)
- ⅓ to ½ cup ice water
- Praline (McCall’s Cookbook)
- ⅓ cup finely ground pecans, firmly packed (walnuts can be substituted)
- ⅓ cup light brown sugar, firmly packed
- 2 Tbsp softened butter
- Filling (Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed Baking Book)
- 3 eggs
- 1¾ cups pumpkin purée (from fresh pumpkin or 15-ounce can; if fresh, try kabocha or sugar pie. To cook pumpkin for purée, cut in half, scoop out the seeds and any stringy flesh, and either bake in the oven [cut side down] or steam in a large pot until the flesh is soft and coming away from the skin. Purée the flesh in a blender or food processor)
- ½ cup + 3 Tbsp lightly packed dark brown sugar
- ½ teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- ¼ teaspoon salt
- 3 Tbsp molasses
- 1¼ cups evaporated milk or heavy cream
- 2 Tbsp rum (optional)
Instructions
- Pâte Brisée Fine
- Place flour and salt in the bowl of a food processor with the plastic or metal blade. Rapidly cut chilled butter and shortening into ¼-inch pieces and drop into the salted flour. Process for ~3 seconds to mix the flour and butter until the butter is reduced to tiny bits less than 1/16 inch in size and each bit is coated with flour; this creates flakiness in the pastry. Be very careful not to overmix and soften the butter, turning things into paste—it should be light and dry. Pour ⅓ cup of the ice water through the feed tube and process ~3 seconds, until dough has just begun to mass on the blade. Scrape out of the bowl onto a working surface and add more water by droplets to unblended bits if pastry seems dry; it should be malleable, but not damp and sticky. Gather the dough into a ball, pressing it firmly into a thick cake 4 to 5 inches in diameter. Flour lightly, wrap in a sheet of plastic and a plastic bag, and refrigerate for at least 2 hours* to give flour time to absorb liquid, to relax gluten so the dough will roll easily, and to chill the butter for easy rolling.
- Note: This is an all-purpose, quality French pastry dough for pie crusts, tart shells, quiches, turnovers, and appetizers—easily made in the food processor.
- Dough will keep for 2 to 3 days under refrigeration, but if you have used unbleached flour, it will gradually turn grayish; you can still use the dough if the color is not pronounced. For longer storage, freeze the dough, which will keep it perfectly for months.
- Pie Shell
- Let the prepared pâte brisée fine soften for a short time at room temperature. Roll out, transfer to a pie pan, and crimp the edges. Refrigerate pie shell until ready to use.
- Praline
- Blend all ingredients in a small bowl. Press gently onto the bottom of the unbaked pie shell with the back of a large spoon.
- Filling
- Place pumpkin purée, brown sugar, spices, and salt in a heavy-duty mixer and blend. Add molasses, milk/cream, and eggs; blend until smooth.
- Praline Pumpkin Pie
- Preheat oven to 375°F. Pour filling into the praline-lined, unbaked pie shell. Cover edge of crust with aluminum foil. Place pie on the center rack of the oven and bake until the top is shiny and set and a knife inserted into the center comes out clean, about 1 hour. (Note: Do not overbake, which will cause the filling to crack.) Cool thoroughly in a wire rack. Serve with vanilla-flavored whipped cream or ice cream.
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