Praline-Pumpkin Pie

• 13 cup praline paste (available at fancy food shops)
• 1 13 cups sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground clove
• 2 teaspoons kosher salt
• 3 eggs
• 1 29-ounce can pumpkin puree
• 1 cup whole milk (do not use low-fat)
• 1 cup heavy cream
• 2 unbaked 9-inch pie shells

1. Preheat oven to 275 degrees.
2. Place praline paste in a bowl for an electric mixer.
3. Add sugar and beat, using the paddle attachment, until well combined.
4. Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt.
5. Mix to combine.
6. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
7. Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula.
8. With mixer running, gradually pour in milk and cream.
9. Mix until well combined.
10. Divide the mixture between the two pie shells.
11. Bake until filling is set, 1 to 1 1/2 hours.
12. Remove from oven and place on a rack to cool.

praline, sugar, ground cinnamon, ground ginger, ground cardamom, ground clove, kosher salt, eggs, pumpkin puree, milk, heavy cream, pie shells

Taken from cooking.nytimes.com/recipes/336 (may not work)