Last year, host Naomi Lewin blew away the competition at the WNYC/WQXR Thanksgiving Pie bake-off with her Black Pepper Maple Walnut Pie. With the holiday just around the corner, we've asked her to give us a preview of what will be on her table for this year's feast.

Naomi notes: "The recipe has gone through many metamorphoses -- not to mention changes of ingredients, depending on what we had in the house if and when all grocery stores were closed (before grocery stores started staying open on Thanksgiving Day). The bourbon is my addition."

Praline Pumpkin Pie

For the praline layer:

3 Tbsp. butter, softened
1/3 cup light brown sugar
1/3 cup chopped pecans

Combine these three ingredients and spread them on an unbaked 9” pie shell.  Bake for 7-10 minutes at 450º.  Cool.  Reduce oven to 375º.

For the filling:

15. oz can pumpkin
2/3 cup light brown sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
grated nutmeg
2 eggs
1 cup cream
1 tsp. vanilla
A healthy shot of bourbon (optional, but good)

Combine filling ingredients, and pour them into the pie shell on top of the praline layer.  Bake at 375º for 50 minutes or more, until filling doesn’t wiggle any more.

-- Naomi Lewin, adapted from The New York Times