{"id":39287,"date":"2025-01-21T06:32:42","date_gmt":"2025-01-21T06:32:42","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/praline-pumpkin-pie-butter-and-brioche\/"},"modified":"2025-01-21T06:32:42","modified_gmt":"2025-01-21T06:32:42","slug":"praline-pumpkin-pie-butter-and-brioche","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=39287","title":{"rendered":"Praline Pumpkin Pie \u2014 Butter and Brioche"},"content":{"rendered":"


\n<\/p>\n

\n

\u201cYou can put your strength down. I\u2019m sitting here with you at your kitchen table. You don\u2019t need to say anything.\u201d <\/em>– Eden Robinson, from Writing Prompts for the Broken-hearted.<\/em><\/p>\n

The earthiness of pumpkin works well in sweet applications. I like to enliven rather than temper it; with savory-driven spices, darkened sugars, and warm undertones that augment the domesticated vegetable. I\u2019m going to ask you to roast a whole pumpkin down, then pur\u00e9e the flesh to a silky-smooth form of itself, instead of relying on the canned kind for this recipe. It makes the taste richer, stronger, and more pure. It does take longer, but lately, the distraction has been great. It\u2019s hard to stay focused when you\u2019re handed a dream, this helps.<\/p>\n

For the pur\u00e9e<\/em><\/p>\n

a large Butternut pumpkin<\/p>\n

Pre-heat the oven to 200 C (400 F). Skin, halve, then scoop and de-seed the pumpkin from its blossom end. Cut it into rough chunks, then set those onto a large baking sheet. Roast, covered with aluminium foil and turning halfway through, until tender \u2013 just under an hour depending on size. Leave to cool, then blend until smooth. You\u2019ll need to reserve 450 g (1 \u00be cups + 2 tablespoons) for the filling. You can make the pur\u00e9e a few days in advance, and any leftovers can be sealed and frozen for a few months. <\/p>\n

For the pastry<\/em><\/p>\n

175 g (1 1\/3 cups + 1 tablespoon) all-purpose flour, 50 g (1\/3 cup + 1 tablespoon) confectioners\u2019 sugar, \u00bd teaspoon salt, 115 g (1 stick \/ \u00bd cup) unsalted butter (cold and cut into \u00bd-inch cubes<\/em>), 1 egg yolk, 2 tablespoons ice water, 1 egg white (for brushing<\/em>)<\/p>\n

Put the flour, sugar and salt into a large bowl, then toss through the butter. Using your fingers, begin to rub the butter into the dry ingredients until the mixture resembles a pebble-like meal. A few larger stray chunks are fine, if not ideal, to remain. Add in the yolk and water, mixing with a wooden spoon to bring the clumpy-dough together. Use your hands to shape into a disc, then cover with plastic wrap and chill for at least an hour before use. The dough can be made ahead of time and kept in the refrigerator for up to 3 days.<\/p>\n

Arrange a rack in the center of the oven. Set a 23-cm (9-inch) fluted tart tin onto a baking sheet. Unwrap the dough onto a floured work surface. Begin to roll into a circle that\u2019s about 6-mm (1\/4-inch) thick. Carefully ease the pastry into the crevices of the tin, then run the pin over the top to trim the excess overhang. Transfer to the freezer while you pre-heat the oven to 180 C (350 F). <\/p>\n

When you\u2019re ready to bake, tear off a large sheet of aluminium foil. Set it into the tin, being sure to cover any exposed pastry, then fill to the top with ceramic weights or dried beans. Bake for 15 minutes. Remove and let stand for 5 minutes then carefully discard the weights and foil. Lightly brush over the egg white. Return to the oven and continue to bake for another 7 to 10 minutes, until the shell is light golden brown. Set aside while you prepare the filling. <\/p>\n

For the filling<\/em><\/p>\n

450 g (1 \u00be cups + 2 tablespoons) pumpkin pur\u00e9e, 135 g (1\/2 cup + 2 tablespoons) light brown sugar, \u00bd teaspoon ground cinnamon, \u00bc teaspoon Chinese five spice, 1\/8 teaspoon ground ginger, a pinch of cracked black pepper, 3 eggs, 160 ml (2\/3 cup) heavy cream, 120 g (1\/2 cup) cr\u00e8me fra\u00eeche<\/p>\n

In a large mixing bowl, whisk together the pumpkin pur\u00e9e, light brown sugar, and all the spices. Whisk in the eggs, one at a time, until combined, then stream in the cream and cr\u00e8me fra\u00eeche. Whisk until silky-smooth. Pour the filling into the cooled shell. \u00a0<\/p>\n

Bake for 30 to 35 minutes, until puffed around the edges. It shouldn\u2019t be set completely, with the core retaining a slight-wiggle to it. Remove and allow to cool completely, before finishing with praline and cream. <\/p>\n

For the praline<\/em><\/p>\n

150 g (3\/4 cup) granulated sugar, 80 g (1\/2 cup + 1 tablespoon) pumpkin seeds, a pinch of flaky salt<\/p>\n

Set a silpat or piece of non-stick parchment paper onto a baking sheet. Scatter over the pumpkin seeds in a thin layer. Put the sugar into a large saucepan set over medium-high heat. Cook, swirling occasionally but not stirring, until it has transformed into an amber-hued liquid. Quickly pour over the seeds to coat, and sprinkle with salt. Let set then break into shards, or alternatively, pulverize to a crumb. <\/p>\n

For the cream<\/em><\/p>\n

180 ml (3\/4 cup) heavy cream, 2 tablespoons of cr\u00e8me fra\u00eeche, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract <\/p>\n

In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, cr\u00e8me fra\u00eeche, sugar and vanilla to soft but stable peaks. Swirl over the top of the tart, then adorn with praline. Serve. <\/em><\/p>\n

This pie is also wonderful eaten chilled. Any leftovers must be stored in the refrigerator. <\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u201cYou can put your strength down. I\u2019m sitting here with you at your kitchen table. You don\u2019t need to say anything.\u201d – Eden Robinson, from Writing Prompts for the Broken-hearted. The earthiness of pumpkin works well in sweet applications. I like to enliven rather than temper it; with savory-driven spices, darkened sugars, and warm undertones […]<\/p>\n","protected":false},"author":1,"featured_media":39288,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[17385,5886,8121,25087,8151],"dealstore":[],"offerexpiration":[],"class_list":["post-39287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-brioche","tag-butter","tag-pie","tag-praline","tag-pumpkin"],"yoast_head":"\nPraline Pumpkin Pie \u2014 Butter and Brioche - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=39287\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Praline Pumpkin Pie \u2014 Butter and Brioche - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"\u201cYou can put your strength down. 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