PUMPKIN CUSTARD & TOFFEE PIE WITH PRALINES
FOR THE TOFFEE:
2 14-oz. cans sweetened condensed milk
FOR THE GRAHAM CRACKER CRUST:
20 whole graham crackers (10 ounces), broken
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1/2 cup packed light brown sugar
FOR THE PUMPKIN CUSTARD:
1 1/2 cups pure pumpkin puree
3/4 cup pumpkin pie mix
1 12oz can evaporated milk
3 large eggs, beaten
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
FOR PRALINES:
1 cup pecans - whole or chopped is up to you, I prefer whole
1/4 cup light brown sugar
3 Tbs. melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
MAKE THE TOFFEE:
Remove the labels from the cans of condensed milk. Do NOT open the cans. Place the cans in a pot of lukewarm water. Make sure the water reaches at least 1 inch above the top of the cans. Bring water to a boil and turn down to a simmer; keep it here for the next 4 hours, checking often to make sure the water is still at least 1 inch above the top of the cans (this is very important - if the water goes below the top of the cans, the pressure inside can build up too high and the cans will explode and cover your kitchen in a layer of incendiary condensed milk).
After 4 hours are up, carefully remove the cans from the water (use tongs and wear oven mitts!) and set aside for about an hour or until cans are cool enough to hold with your fingers. Open the cans and marvel at the gorgeous, creamy brown toffee inside (or, transfer them to the fridge, unopened, to be saved for much, much later.) Vow to never reveal to your friends how incredibly easy it is to make your own toffee (really, it’s dulce de leche).
MAKE THE CRUST:
Position rack in center of oven and preheat to 350°F. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of a pie tin or glass pie pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling. Turn oven up to 425°F.
MAKE THE FILLING:
In a small bowl, stir together the spices. In a large bowl, stir together the beaten eggs, the pumpkin puree, and the pumpkin pie mix. Stir in the evaporated milk. Pour into the cooled graham cracker crust until the crust is about 1/2 full (leave room for the toffee!). Bake at 425°F for 15 minutes, then turn down to 350°F and bake for another 30-40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a rack and let cool to just above room temp. Don’t turn the oven off.
MAKE THE PRALINES:
Stir together melted butter, brown sugar, salt, and cinnamon. Toss pecans in mixture and spread evenly in a pie tin. Bake for 15-20 minutes, tossing frequently, until sugar has melted and nuts are soft.
Once pumpkin custard is mostly cool, grab a spatula and your cans of toffee and spread the toffee over the pumpkin custard. Let the warmth of the pie soften the toffee. It’s thick stuff, but it will spread more easily than you’d expect - it won’t rip the pumpkin custard. Top with the pralines.
And if you’re feeling really decadent, you can mix together 1/2 cup creme fraiche with 1/2 teaspoon each of cinnamon and cloves and 1/4 teaspoon each of ginger and nutmeg and top the pie with that. It will cut the sweetness of the toffee and pralines for anyone who likes a less dentist-visit-inducing dessert and doesn’t mind a few extra calories (pah!).
