Many of you are aware that I’m partial to the many aspects of Biltmore Estates in Asheville, North Carolina. When I had my Time-Warner Cable, Dishing with Carolina Chefs show, from 2002 to 2006, I had the opportunity numerous time to visit, interview, and learn so much about Biltmore Estate. In addition to the fine chefs, winery, and estate itself, the philosophy behind all that happens there is great.
When I saw this recipe for the Praline Pumpkin Pie, I thought you would enjoy.
Praline Pumpkin Pie
• 1 pie crust, partially baked
• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)
Preheat oven to 400 degrees.
Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9″ deep dish pie shell and bake in preheated oven for about 10 minutes.
Then place in freezer until praline mixture is semi-frozen.
For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl.
Add the salt and spices, mixing well.
Slowly stir in the milk and cream, then add the pumpkin puree.
Pour mixture into pie shell over praline mixture.
Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set.
Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake.
If desired, garnish with candied pecans and whipped cream when cool.
Winemaster’s Suggestion: Serve with Biltmore® Century White Wine