Pumpkin Praline Pie

Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled. Yields one 9-inch pie.

1/2 recipe Classic Pie Crust
For the praline:
1/2 cup packed dark brown sugar
1 Tbs. unsalted butter, softened and at room temperature
1 Tbs. finely chopped fresh ginger
For the filling:
1 2/3 cups canned pumpkin purée
2/3 cup packed dark brown sugar
4 tsp. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch ground cloves
Pinch salt
3 large eggs
1 cup heavy cream
1 tsp. pure vanilla extract

Roll out the dough for a one-crust pie, line a 9-inch pie pan, and chill it in the freezer for 30 min. Position a rack in the middle of the oven; heat the oven to 425°F. Line the pie shell with foil and fill with weights. Bake until the crust's edge is golden brown, about 10 min.

Make the praline -- Meanwhile, in a bowl, mix the sugar, butter, and fresh ginger until well blended. Remove the beans and foil from the crust; crumble the praline evenly over the bottom. Bake until the sides of the crust are golden brown and the praline is bubbling and dark brown, about 12 min., checking for bubbles (press them down gently with the back of a spoon). Remove from the oven. Reduce the heat to 325°F.

Make the filling -- In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves, and salt until smooth. Add the eggs, cream, and vanilla extract; whisk until just blended. When the praline has hardened but is still warm, pour the filling into the crust.

Bake until the edge of the filling looks slightly dry and the center jiggles slightly when the pan is nudged, 45 to 50 min. Cool on a rack. Refrigerate overnight.

From Fine Cooking #29, "Baking Classic American Pies," recipe by Abigail Johnson Dodge

Recipe Link: http://www.finecooking.com/recipes/pumpkin_praline_pie.aspx