classic pumpkin pie with pecan praline sauce
INGREDIENTS
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Crust
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1 1/4 cups (155 grams) all-purpose flour
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1 1/2 teaspoons (6 grams) granulated sugar
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1/2 teaspoon (3 grams) fine sea or table salt
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1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
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1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
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Filling
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1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade
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2/3 cup (130 grams) granulated sugar
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1/2 teaspoon (3 grams) fine sea or table salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/8 teaspoon ground cloves
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A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
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1 1/3 cups (315 ml) cold heavy cream
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3 large eggs
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Topping
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1/2 cup (95 grams) packed light or dark brown sugar
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6 tablespoons (85 grams) unsalted butter
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3 tablespoons (45 ml) heavy cream
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1/4 teaspoon flaky sea salt, or a little less of a coarse salt
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1 teaspoon (5 ml) vanilla extract
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3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)
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