Hazelnut Praline Pumpkin Pie

Elevate your Thanksgiving table with this delicious Hazelnut Praline Pumpkin Pie served on a flaky homemade crust

Course Dessert

Cuisine American

Keyword hazelnut praline, pecan praline, pecan pralinne, pumpkin pie cupcakes, thanksgiving desserts, thanksgiving recipes, thanksviving pies

Prep Time 15

Cook Time 1 30

Chilling Time 1

Servings slices

Calories 575kcal

Author Tiffany bendayan

US Customary - Metric

Using the food processor, place the flour, salt and sugar. Process for 5 seconds
Add in the butter and press a few times until the butter becomes the size of peas
A little at a time add the water and process until a dough forms
Flatten dough and place in plastic wrap. Chill for 30 minutes minimum
Remove dough from the fridge and using a rolling pin, flatten the dough on a floured surface into a round shape
Carefully transfer this dough into a pie plate. Crimp the edges if desired or simply cut off the excess dough
Place this dough in the freezer for 30 minutes
Preheat the oven to 425 degrees F
Using a fork, pierce the bottom of the pie a few times
Cover pie with parchment paper and add some pie weights, dry rice, or beans over the parchment paper. This will prevent the dough from overpuffing.
Blind bake for 10 minutes, remove the paper and pie weights and continue baking for 7-8 more minutes or until center is no longer doughy

In bowl, mix all the ingredients together using a hand whisk until the filling is smooth
Pour filling inside the blind baked pie shell
Bake at 425 F for 15 minutes
Reduce the temperature to 350 F and bake for an additional 20-25 minutes. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a bit.
Remove from oven and make the praline

In a heavy-bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk, and hazelnuts over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 230 Degrees F. Keep mixing constantly to prevent the mixture from burning
Remove from heat and add the vanilla extract
Pour mixture over baked pie
Let it cool before adding whipping cream (optional)

In a bowl and using a hand whisk (you can also use an electric mixer), whip the cream until thickened, slowly add the sugar and continue mixing until firm
Plac cream over the cooled pie and sprinkle hazelnuts on top

You may use store-bought dough which does not require blind baking.

If you use store bough dough proceed to filling and baking the pie