原料

Preparation

在两个小面粉羊皮纸之间铺开一个面团。滚入1/8英寸厚的14英寸直径圆圈。取下羊皮纸的顶层。将面团轻轻滚动到销周围，然后将销钉放在馅饼锅上。展开，将面团轻轻地放入9英寸的玻璃馅饼板中，轻轻但将面团牢固地压在侧面和底部，注意不要拉或拉伸。用剪刀修剪面团的边缘，从锅的外边缘留下3/4英寸的边缘。将这个面团塞在下面，形成一个高边缘，该面包皮放在轮辋顶部。用一只手的拇指和食指捏边缘，另一只手的食指。
Chill the crust in the freezer for 30 minutes. Position a rack in the middle of the oven; heat the oven to 425°F Line the pie shell with a large piece of foil and fill with pie weights (or dried beans or rice), and bake 10 minutes.

同时，在碗中，将糖，黄油和新鲜的生姜混合在一起，直到混合在一起。从外壳上取下豆子和箔纸；将果仁糖均匀地倒在底部。烘烤，直到地壳的侧面变成金黄色，果仁糖是气泡和深棕色的，大约12分钟，检查气泡（用勺子的背面轻轻按下它们）。从烤箱中取出。将热量降低至325°F。

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naomihp|2013年11月20日

多年来，这个馅饼一直是我家人和朋友的假期最爱。人们提前几个月要求它。由于果仁糖中的新鲜生姜，我称其为“南瓜果仁糖惊喜”。我使用大约2茶匙。新鲜生姜，将奶油降低至3/4 c。对于浓密的填充，但除此之外，食谱是赢家！
卡利森|2008年11月27日

This is a nice variation on a traditional pumpkin pie. I changed the recipe a bit because I thought a tablespoon of ginger in the praline was too much. I used closer to a teaspoon. Also, I increased the spice in the filling a bit - maybe 1/4 tsp cloves and a bit more cinnamon. (Doesn't need more ginger, needless to say, given the amount in the praline.) I also used half-and-half for the liquid instead of cream, which was not as heavy and rich. I also used more than just a pinch of salt, somewhere between 1/4 and 1/2 tsp. This recipe makes a deep dish pie.