The most beautiful pumpkin pie I ever did bake! I was paging through a back issue of Cook’s Illustrated (Holiday 2009) and stumbled upon this yummy sounding recipe for Praline Topping. I must admit I made my own crust and filling (using the recipe from the back of the pumpkin can with a few spice adjustments), but I couldn’t resist topping it this year. I hope you’ll become a praline-topping convert too. Here’s the recipe:
1 cup (4 ounces) pecans, chopped fine
1/2 cup packed (3-1/2 ounces) dark brown sugar
Pinch table salt
2 teaspoons dark corn syrup
1 teaspoon vanilla extract
2 teaspoons granulated sugar
- While the pie is baking, toss pecans, brown sugar, and salt in a bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
- Scatter topping evenly over the completely set filling (it should be firm in the center when lightly touched) and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. Serve warm.
