Make the crust

1. Add 3/4 cup (98g) of flour and salt to a large food processor and pulse together 2 to 3 times.
2. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
3. Add the remaining half cup of flour (65g) and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
4. Move the mixture to a medium mixing bowl and add 2 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
5. Pour the dough out onto a piece of parchment paper and work just enough for it to come together, then shape into a disc.
6. Wrap disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
7. When ready to bake the crust, place the pie crust onto a piece of parchment paper. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
8. Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over a 9-inch pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust. “Dock” the crust by pricking the crust with a fork to allow steam to escape evenly. This helps the crust not bubble up and cook unevenly.
9. Refrigerate the crust for 3-4 hours or freeze for about an hour. You want to be sure the crust is very cold.
10. Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Be sure the parchment paper presses all the way against the crust so that it’s flush. Fill the pie crust with pie weights, rice or beans.
11. Bake for 20-25 minutes, or until the crust just begins to brown. At this point, the crust is partially baked and it is done if that’s what you want. See my tutorial for blind baking pie crust, if you’d like.

Make the pie filling and topping

1. While the crust bakes, make the pie filling. Whisk together the pumpkin puree, eggs and light brown sugar in a large mixing bowl.
2. Add the remaining ingredients and whisk until well combined.
3. Remove the crust from the oven when done baking. Preheat the oven to 375 degrees.
4. Pour the pie filling into the hot crust, then place back in the oven and bake for about 40 minutes. After about 20 minutes of baking, add a pie crust shield to keep the crust from browning too much.
5. While the pie bakes, make the praline topping. Stir all the ingredients together in a medium sized bowl until well combined.
6. After about 40 minutes total of baking, when the filling is beginning to set, but still needs a few more minutes to bake, add the topping. Crumble it evenly over the top of the pie, then place back in the oven to bake for about 10 minutes, or until the pie is set, but jiggly, and the topping looks lightly crisp.
7. Remove the pie from the oven and set on a wire rack to cool for 1-2 hours.
8. Carefully cover the pie and place the pie in the fridge to cool completely, 3-4 hours. Pie can be made 1-2 days ahead and refrigerated until ready to serve.