Praline Pumpkin Pie
Tip: This recipe utilizes pie weights, which are small ceramic or metal pellets used to line an unbaked pie crust to keep it from shrinking when cooked. You can substitute one to two cups of dried beans for the weights. Simply pour the beans into the foil-lined crust, and bake.
- 1 15-ounce can pumpkin
- Cooking spray
- 3 tablespoons vegetable shortening
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 3-1/2 tablespoons ice water
- 1 cup all-purpose flour divided
- 1-1/2 teaspoons maple syrup
- 1/4 cup packed brown sugar
- 1/3 cup chopped pecans
- 1 large egg lightly beaten
- 2 large egg whites lightly beaten
- 1/4 teaspoon ground
Preheat oven to 400°. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside.
Combine 3/4 cup flour, granulated sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice-water mixture; mix with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap. Fold edges of dough under; flute. Pierce bottom and sides with a fork. Place a 10-inch square of foil over dough. Place pie weights evenly over foil. Bake at 400° for 5 minutes; cool on a wire rack. Remove foil and pie weights.
Combine pumpkin and next 12 ingredients; stir well with a whisk. Pour into crust. Bake at 400° for 40 minutes; shield edges of crust with foil after 30 minutes.
Combine nuts, 1/4 cup brown sugar, and 1-1/2 teaspoons syrup. Sprinkle over pie; bake an additional 15 minutes or until filling is set. Cool completely on a wire rack.