Kelsey offered me a choice of making a drink, appetizer, side dish, entrée or dessert. I tried very hard not to follow my heart, and go for an appetizer or main course, but that didn’t happen. Heart won over the head. Dessert it had to be, and what better choice for Fall than this fabulous Praline Pumpkin Pie from this beautiful book.
Bought a 500-600gm pumpkin, halved it, took the innards out & roasted it in the oven at medium heat, cut side down, for about 35-40 minutes. Scraped the roasted pumpkin, hot, from the peel, & mashed it immediately with a fork. I added the sugar & the pie spices into it at this time itself . The favours were beautiful. The puree can be made in advance and kept in the fridge for a couple of days. Yield approximately 1 1/4 – 1 1/2 cups of pumpkin puree.
The pie was delicious beyond belief. This was the first time I’d seen a pie recipe with a praline topping, and was slightly skeptical in the beginning. One bite transported us to pie heaven, and banished all doubts. The caramelised walnuts with brown sugar & butter took it to an all new level. 
Praline Pumpkin Pie
from Park Avenue Potluck CELEBRATIONS
Makes 8 to 10 servings
Ingredients:
½ recipe Pastry for Pies (page 185)
2 tablespoons apricot jam
1 cup plus 2 tablespoons canned, frozen, or freshly cooked unseasoned pumpkin puree
¾ cup granulated sugar
1¾ cups heavy cream
6 tablespoons whole milk
2 large eggs, lightly beaten
2 tablespoons dark rum
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup light brown sugar
½ cup coarsely chopped pecans
2 tablespoons unsalted butter, melted
Method:
Preheat the oven to 425 degrees.
Roll out the pastry and line a 9-inch glass pie pan. Trim the edges and crimp with a fork. Line the pastry with a sheet of foil and pile in pastry weights or dried beans. Bake the crust for 10 minutes, then remove the foil liner and weights and bake for another 10 minutes, until lightly colored.
Remove from the oven and cool.
Reduce the oven temperature to 375 degrees. Brush the bottom of the crust with the jam. Place the pumpkin puree in a large bowl and beat in the granulated sugar, 1 cup of the cream, the milk, eggs, rum, spices, and salt. Pour into the prepared crust, place in the oven, and bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake for about 20 minutes longer, until the filling is set. Remove from the oven and cool completely on a rack.
Preheat the broiler. Combine the brown sugar, pecans, and melted butter in a small bowl and sprinkle over the top of the pie. Cover the crimped pastry edge with a strip of foil and broil for a few minutes, just until the topping bubbles, watching carefully so it does not burn. Transfer the pie to a rack and cool completely, about 1 hour.
Whip the remaining 1 cup cream and serve it with the pie.
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