Thanksgiving Pies With Magnolia Bakery

This recipe makes one glorious 9-inch pie.

For crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 sticks or 8 ounces of butter, cold
• 1/3 cup + 1 tablespoon ice water

For filling:

• 1 1/2 cups of pumpkin
• 1 1/2 ounces of melted butter
• 1/2 cup of granulated sugar
• 1/4 cup of maple syrup, grade B
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1/2 cup of whole milk
• 1/4 cup heavy cream

For praline:

• 1 cup pecans chopped finely
• 1/2 cup dark brown sugar
• 2 teaspoon dark corn syrup
• 1 teaspoon vanilla extract
• 2 teaspoon granulated sugar

Instructions

To prepare the crust:

1. Chop butter into 1/2" cubes, set aside.
2. In the bowl of a food processor, mix flour, salt and sugar together for a few seconds.
3. Fill a measuring cup with ice and then with water, set aside.
4. Add the butter to the bowl and pulse several times until the flour and butter come together and the mixture looks like small peas.
5. Slowly add 1/3 cup of water and pulse several times, being careful not to over mix.
6. Remove the mixture from the bowl, place on the counter and if necessary add the remaining 1 tablespoon of water and gently mix by hand.
7. Divide pie dough into two even discs of dough or if you have a scale, weigh out 11-12 ounce discs of dough, wrap in plastic wrap and refrigerate for at least 2 hours.

Rolling the dough and pie filling:

1. On a lightly floured work surface, roll out one of the disks of dough in a circle about 11 inches in diameter and about 1/8-inch thick.
2. Fit the dough over a 9-inch pie pan. Cover the bottom of the pan with parchment paper and fill with baking beads or dry beans. Place into the refrigerator to chill for about 30 minutes while you make your filling.
3. Remove the unbaked pie shell from the refrigerator and par-bake in the oven at 350 degrees F for 15 minutes.
4. In the mixer bowl slowly mix the pumpkin, butter, sugar, maple syrup, milk, cinnamon, nutmeg and cloves. Add your eggs one at time and then heavy cream and mix until fully incorporated. Do not over mix.
5. Remove pie from the oven and then remove the parchment paper and baking beads or beans. Raise the oven temp to 425 degrees.
6. Fill the warm pie crust with pumpkin filling and place on a sheet tray, return to the oven. Bake for 10 minutes and then reduce oven to 350 and continue to bake for 40 minutes or until the custard is set.
7. If crust begins to darken too fast, cover the edges with foil and continue baking.

To make the praline:

1. While the pumpkin pie is baking, toss together the pecans, brown sugar in a bowl.
2. Add the corn syrup and vanilla, using your fingers to ensure that ingredients are well blended.
3. Scatter pinched handfuls of the topping evenly over the puffed filling.
4. Sprinkle lightly with sugar.
5. Bake until the pecans are fragrant and the topping is bubbling around the edges, about 10 -12 minutes.
6. Cool the pie completely on a wire rack for at least 2 hours.