Dinner: Chili Praline Pumpkin Pie

Recipe by Maria Siriano A kick of spice is the perfect complement to rich, gooey caramel and crunchy, buttery pecans.

Ingredients

1 1/2 c. all-purpose flour
1 1/2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. unsalted butter
4 tbsp. ice water

Instructions

For the crust: In the bowl of a food processor, pulse together flour, sugar, salt, and nutmeg. Sprinkle cold butter cubes over the top and pulse until the mixture resembles a coarse meal, about 10-15 short pulses. Drizzle ice water over the top of the mixture and process until the dough just starts to come together. (The dough should hold together when you pinch it; if it doesn't, add more water, a teaspoon at a time, until it holds.) Turn dough out onto a piece of plastic wrap. Press the dough into a disc, wrap with plastic wrap, and refrigerate for at least 1 hour.
When you are ready to bake your pie, roll the dough disc into a 14-inch round on a lightly floured surface. Transfer dough round to a 9- to 10-inch pie pan. Trim the excess dough so there is a 1/2-inch overhang. Fold the edge over backwards, tucking it between the dough and the pie pan. Flute the edges, using your thumb and forefinger to pinch the dough around the forefinger of your opposite hand. Cover pan with plastic wrap and refrigerate for 30 minutes. Meanwhile, set oven rack in the center position and preheat oven to 425 degrees F.
For the filing: In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
Remove pie crust from the refrigerator and place the pan on a baking sheet. Pour filling into the crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 to 60 minutes, until edges are set and center is jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon and allow to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.
For the whipped cream topping: Add heavy cream, sugar, and vanilla to a medium mixing bowl. Use a stand or hand mixer to whisk cream until soft peaks form. Spread whipped cream over the top of the completely cooled pie.
To make the caramel sauce: Heat a small saucepan over medium heat. When pan is hot, add ancho chile and toast 40 to 60 seconds per side, until chile is fragrant. Remove from heat for 2 minutes. Add cream to pan. Bring to a simmer over medium heat, then remove from heat, cover, and let steep for 20 minutes. Discard chile.
In a medium saucepan, heat sugar over medium-high heat. Push the sugar around the pan with a heat-proof spatula or wooden spoon so it doesn't burn. The sugar will form clumps, then melt into a liquid and start to brown. When the sugar clumps have all dissolved and liquid is amber in color (or reaches 350 degrees F on a candy thermometer), add the butter and whisk until melted. Remove the pan from the heat and slowly pour in the chile-infused cream, whisking constantly with your other hand until the mixture comes together and stops bubbling. Whisk in cayenne pepper. Pour caramel sauce into a bowl or a jar to cool and thicken.
While caramel is cooling, toast the pecans. Spread in an even layer on a baking sheet and bake for 3 to 5 minutes at 350 degrees F. Let cool, then roughly chop the nuts. Stir into caramel sauce. Pour Spicy Caramel Pecan Sauce over the top of the pie and whipped cream.

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