Pumpkin Praline Pie

Roll out the dough for a one-crust pie, line a 9-inch pie pan, and chill it in the freezer for 30 minutes. Position a rack in the middle of the oven; heat the oven to 425 degrees F. Line the pie shell with foil and fill with weights. Bake until the crust's edge is golden brown, about 10 minutes.

FOR THE PRALINE: Meanwhile, in a bowl, mix the sugar, butter, and fresh ginger until well blended. Remove the beans and foil from the crust; crumble the praline evenly over the bottom. Bake until the sides of the crust are golden brown and the praline is bubbling and dark brown, about 12 minutes, checking for bubbles (press them down gently with the back of a spoon). Remove from the oven. Reduce the heat to 325 degrees F.

FOR THE FILLING: In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves, and salt until smooth. Add the eggs, cream, and vanilla extract; whisk until just blended. When the praline has hardened but is still warm, pour the filling into the crust.

Bake until the edge of the filling looks slightly dry and the center jiggles slightly when the pan is nudged, 45 to 50 minutes. Cool on a rack. Refrigerate overnight.