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Praline Pumpkin Pie Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes plus 2 hours cooling
  • Yield: 8 servings

Description

This Praline Pumpkin Pie features a classic pumpkin filling infused with warm spices and a luscious praline pecan topping that adds a delightful crunch and sweetness. Perfectly baked with a flaky pie crust, this dessert combines creamy pumpkin goodness with the rich texture of caramelized pecans, making it an ideal treat for fall gatherings and holiday celebrations.

Ingredients

Pie and Pumpkin Filling

  • 1 9-inch pie crust pastry (homemade or store bought)
  • ¾ cup dark brown sugar (packed)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • pinch of ground cloves
  • 3 large eggs
  • 15-ounce can pumpkin puree (not pie filling)
  • 12-ounce can evaporated milk

Praline Topping

  • 1 cup pecans (4 ounces), finely chopped
  • ½ cup dark brown sugar (packed)
  • 2 teaspoons dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon granulated sugar

For Serving

  • Freshly whipped cream (optional)

Instructions

  1. Preheat Oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the pie.
  2. Prepare Pie Crust: Place the 9-inch pie crust pastry into a deep dish pie plate. Trim any excess dough and flute the edges for a decorative finish. Set it aside until ready to fill.
  3. Mix Spices and Sugar: In a small bowl, whisk together the dark brown sugar, ground cinnamon, ground ginger, salt, ground nutmeg, and a pinch of ground cloves. This spice mixture will give the pumpkin filling its signature flavor.
  4. Combine Filling Ingredients: In a large mixing bowl, lightly whisk the eggs. Add the pumpkin puree and the prepared sugar-spice mixture and stir thoroughly. Then, mix in the evaporated milk until the filling is smooth and well combined.
  5. Fill and Bake Pie: Pour the pumpkin filling into the prepared pie crust. Bake at 425 degrees F for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking for another 30 to 35 minutes or until the center is mostly set but still slightly jiggles when you gently shake the dish.
  6. Prepare Praline Topping: While the pie bakes, combine the finely chopped pecans and ½ cup dark brown sugar in a small bowl. Add the dark corn syrup and vanilla extract, then toss everything together using your fingers to ensure the ingredients are well incorporated into a sticky mixture.
  7. Add Topping and Sprinkle Sugar: Once the pie finishes the initial bake, evenly scatter the praline topping over the pie’s surface. Sprinkle 1 teaspoon of granulated sugar over the topping for added crunch and sweetness.
  8. Bake with Topping: Place a baking sheet or foil on the center rack of the oven, still heated to 350 degrees F. Return the pie to the oven on top of the baking sheet and bake for about 15 minutes until the pecans become fragrant and the topping bubbles around the edges.
  9. Cool and Chill: Remove the pie from the oven and cool completely on a wire rack for at least two hours. After cooling, cover the pie and refrigerate until ready to serve. This resting time helps set the filling and topping perfectly.
  10. Serve: Serve the Praline Pumpkin Pie on its own or with freshly whipped cream for an extra indulgent experience.

Notes

  • Use pure pumpkin puree—not pumpkin pie filling—to control the sweetness and spice level.
  • Ensure the pie filling is mostly set but still jiggles slightly to avoid overbaking, which can cause cracks.
  • The praline topping adds a delicious contrast in texture and flavor, so don’t skip it.
  • Cool the pie completely before refrigerating to prevent condensation and sogginess.
  • Can be made a day ahead; flavors develop even more after resting overnight in the fridge.
  • For a dairy-free version, use a suitable evaporated milk alternative and whipped coconut cream as a topping.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/praline-pumpkin-pie-recipe/