Ingredients
Praline
- 1/3 cup water
- 1/8 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1 1/4 cups hazelnuts (about 5 1/2 ounces), toasted, husked, coarsely chopped
Crust
- 1 1/4 cups all purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/3 cup solid vegetable shortening, cut into 1/2-inch cubes, frozen
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- 1 teaspoon apple cider vinegar
Filling
- 1 15-ounce can pure pumpkin
- 3/4 cup heavy whipping cream
- 1/2 cup (packed) golden brown sugar
- 2 large eggs
- 1 1/2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 2/3 cup chilled whipping cream
- 2 tablespoons powdered sugar
Description
This Delicious Spiced Pie Gets Great Texture And Flavor From Crunchy Chunks Of Hazelnut Praline.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter