Pumpkin Ginger Praline Pie

Ingredients

• 1 (9 inch)  classic pie crusts, par-baked for 10 minutes (see recipe # 26205)

Ginger Praline

• 1/2 cup brown sugar
• 1 tablespoon unsalted butter
• 1 tablespoon finely minced gingerroot

Filling

• 1 2/3 cups sugar pie pumpkin, pureed or canned pumpkin
• 2/3 cup brown sugar
• 4 teaspoons all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch clove
• 1 pinch salt
• 3 eggs
• 1 cup heavy cream
• 1 teaspoon vanilla

Directions

1. 1

   Preheat oven to 400 degrees for par-baking crust. While crust is par baking mix sugar, butter and ginger until well blended.

2. 2

   Take pie shell out of oven and crumble praline mixture over bottom.

3. 3

   Bake until sides of crust are golden and praline in bubbling, about 12 minutes.

4. 4

   Check for bubbles (Press them down gently with the back of a spoon) Remove from oven, reduce temperature to 325.

5. 5

   Whisk pumpkin and dry ingredients together until smooth.

6. 6

   Add eggs, cream and vanilla and whisk until just blended.

7. 7

   When praline has hardened but is still warm, pour filling into crust.

8. 8

   Bake until edge of filling looks slightly dry and center jiggles slightly.

9. 9

   About 45-50 minutes.

10. 10

    Cool completely.