Pecan Praline Pumpkin Pie

Start with the pie crust. In the bowl of a food processor fitted with a blade, combine the flour, sugar, and salt. Add in the butter and barely pulse it to combine. Working quickly,  still pulsing, add ice water to the dough until the dough starts to come together. 

Transfer the dough from the bowl onto a floured surface. Form it into a disc and wrap it in plastic. Store the dough in a refrigerator for 2 to 24 hours before rolling it out. Once the dough has chilled, preheat the oven to 350°F. Remove the dough from the fridge, and roll it into an approximately 12-inch circle that’s ¼ inch thick.

Place the rolled dough in a pie plate, pressing it into the bottom and sides and leaving about a ½-inch of extra dough along the edge of the plate. Crimp the extra crust along the edge of the pie into your desired style. Next, place a piece of parchment paper over the inside of the crust and fill with dry beans or pie weights. Bake it for 10–12 minutes, until the crust has puffed up a bit and color has started to form. Remove it from the oven, and let it cool completely. As the crust cools, raise the oven’s temperature to 400°F, and start to make the filling.

In a medium-sized bowl, whisk the Bonne Maman Pumpkin Pie Filling with evaporated milk and eggs. Refrigerate the filling mixture as the crust continues to cool. Once the crust has cooled slightly, remove the beans or pie weights, and allow it to cool for 20 more minutes. Pour the filling mixture into the cooled pie crust, and then bake it for 40–45 minutes, until the filling has set.

While the pie bakes, make the praline topping. In another medium-sized bowl, combine chopped pecans, brown sugar, honey or maple syrup, melted butter and salt. Set aside. A slight shake of the oven rack will help determine if the filling is firm. Once the pie is no longer loose, remove it from the oven and let it cool slightly. Add the praline-topping mixture to the baked pumpkin pie, and return it to the oven for 3–5 minutes, until the pecan topping is shiny and glossy. 

Remove the pie from the oven, sprinkle it with the flaky salt, and allow it to cool completely for 2 hours, or refrigerate it overnight. Finish it with whipped cream as desired before serving. The pie will keep for up to 5 days in the refrigerator.