For Pie Crust

Cup of Yum
1. Using the food processor, place the flour, salt and sugar. Process for 5 seconds
2. Add in the butter and press a few times until the butter becomes the size of peas
3. A little at a time add the water and process until a dough forms
4. Flatten dough and place in plastic wrap. Chill for 30 minutes minimum
5. Remove dough from the fridge and using a rolling pin, flatten the dough on a floured surface into a round shape
6. Carefully transfer this dough into a pie plate. Crimp the edges if desired or simply cut off the excess dough
7. Place this dough in the freezer for 30 minutes
8. Preheat the oven to 425 degrees F
9. Using a fork, pierce the bottom of the pie a few times
10. Cover pie with parchment paper and add some pie weights, dry rice, or beans over the parchment paper. This will prevent the dough from overpuffing.
11. Blind bake for 10 minutes, remove the paper and pie weights and continue baking for 7-8 more minutes or until center is no longer doughy

For Pumpkin Filling

1. In bowl, mix all the ingredients together using a hand whisk until the filling is smooth
2. Pour filling inside the blind baked pie shell
3. Bake at 425 F for 15 minutes
4. Reduce the temperature to 350 F and bake for an additional 20-25 minutes. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a bit.
5. Remove from oven and make the praline

For Hazelnut Praline

1. In a heavy-bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk, and hazelnuts over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 230 Degrees F. Keep mixing constantly to prevent the mixture from burning
2. Remove from heat and add the vanilla extract
3. Pour mixture over baked pie
4. Let it cool before adding whipping cream (optional)

Garnish

1. In a bowl and using a hand whisk (you can also use an electric mixer), whip the cream until thickened, slowly add the sugar and continue mixing until firm
2. Plac cream over the cooled pie and sprinkle hazelnuts on top