PUMPKIN PRALINE PIE Pumpkin pie is the quintessential holiday dessert. In this festive redition, the silky smooth pumpkin custard offers a perfect contrast to the crunch of the pecan praline topping. FOR THE PASTRY 1 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1/2 teaspoon salt 1/4 cup cold unsalted butter, cut into small pieces 1/4 cup solid vegetable shortening 6-7 tablespoons ice water 1 egg white, lightly beaten FOR THE FILLING 1 can (500 g) pumpkin purée 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon Pinch of ground nutmeg 1/2 teaspoon salt 2 eggs 1 cup heavy cream

FOR THE PRALINE TOPPING
2/3 cup firmly packed light brown sugar
3 tablespoons unsalted butter, at room temperature
1 cup broken pecans

To make the pastry, in a large bowl, stir together the flour, granulated sugar, and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut then into the flour mixture until it resembles coarse crumbs. Sprinkle with the ice water, 1 tablespoon at a time, tossing lightly with a fork until the mixture comes together in a loose ball. Flatten slightly and wrap in aluminum foil. Refrigerate for 1-2 hours.

Preheat an oven to 425°F.

On a lightly floured work surface, gently roll the dough out into a round 12 inches in diameter. Drape the round over the rolling pin and carefully transfer to a 9-inch pie pan, pressing it gently into the pan. Double-fold the edges under and crimp to make a rim about 1/2 inch high. Lightly brush the bottom of the pastry with the egg white. Set aside.

To make the filling, in a large bowl, combine the pumpkin, granulated and brown sugars, cinnamon, nutmeg, salt, and eggs; whisk until blended. Gradually add the cream, stirring until blended. Pour into the prepared pie shell.

Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for another 20 minutes.

Meanwhile, make the praline topping: In a bowl, beat together the brown sugar and butter until blended. Stir in the pecans.

Carefully pull out the oven rack with the partially baked pie and sprinkle the praline mixture evenly over the surface of the pie. Continue to bake until the filling is set and the praline topping is golden, about 15 minutes longer. Transfer to a rack and let cool completely before serving.

Serves 8.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]