Praline Pumpkin Pie Recipe

I made a praline pumpkin pie that blends pumpkin and pecan pie into my Best Pumpkin Pie, pairing spiced pumpkin custard with a sticky praline pecan topping and a clever surprise tucked inside.

I never thought pumpkin could get so daring, but this praline pumpkin pie surprised me. I mix familiar pumpkin puree with a crunchy praline top and somehow it becomes more than the sum of its parts.

The chopped pecans give a sly crunch that shows up when you least expect it, and the texture contrast keeps you slicing again and again. I ate the first failed piece at midnight, no regrets, and that little rebellion told me this one will headline any fall table.

If you want a pie that makes people curious and a little jealous, this is my Best Pumpkin Pie.

Ingredients

• Thick earthy puree rich in fiber and vitamin A adds moistness and mild sweetness.
• Crunchy pecans add buttery texture healthy fats some protein and a toasty flavor.
• Deep caramel flavor mostly carbs brings sweet molasses notes to the filling.
• Bind ingredients, give structure and protein make the filling set when baked.
• Adds creaminess calories and carbs richer than regular milk helps smooth texture.
• Cinnamon, ginger, nutmeg and cloves add warmth aroma and subtle spicy sweetness.
• Melts into sugary topping provides richness and saturated fat makes praline glossy.

Ingredient Quantities

• 1 9 inch unbaked pie crust (store bought or homemade)
• 1 (15 ounce) can pumpkin puree, about 2 cups
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans for the praline topping
• 1/2 cup packed light brown sugar for the praline topping
• 1/4 cup unsalted butter, melted
• 2 tablespoons light corn syrup
• 2 tablespoons heavy cream
• Pinch of salt for the topping
• Optional: whipped cream for serving

How to Make this

1. Preheat oven to 425°F (220°C). Fit the 9 inch unbaked pie crust into a pie plate, crimp the edges, and set it on a baking sheet (this helps catch spills).

2. In a large bowl whisk 2 large eggs and 3/4 cup packed dark brown sugar until smooth, then add the 15 ounce can pumpkin puree (about 2 cups) and mix until combined.

3. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt. Add 1 teaspoon vanilla extract and slowly whisk in the 12 fluid ounce can evaporated milk until the filling is silky but dont overbeat.

4. Pour the pumpkin filling into the prepared crust, give the pan a gentle tap on the counter to remove air bubbles. Bake at 425°F for 15 minutes, then reduce oven temp to 350°F (175°C) and continue baking 35 to 40 minutes more until the center is mostly set but still jiggles a little.

5. While the pie bakes, make the praline topping: in a small saucepan combine 1/2 cup packed light brown sugar, 1/4 cup unsalted butter (melted or start melted in the pan), 2 tablespoons light corn syrup, 2 tablespoons heavy cream and a pinch of salt. Warm over medium heat just until the sugar dissolves and the mixture is glossy and slightly thickened, about 1 to 2 minutes. Remove from heat and stir in 1 cup chopped pecans.

6. When the pumpkin filling is almost set (after the 35 to 40 minute stage) carefully remove the pie from the oven and spoon the warm praline mixture evenly over the top, spreading to the edges.

7. Return the pie to the oven at 350°F and bake another 8 to 12 minutes, until the praline topping is bubbly and set but not burnt. If the crust or edges brown too fast, tent them with foil.

8. Cool the pie on a wire rack at least 2 hours so the filling and topping finish setting. Refrigerate if you prefer it chilled, and slice with a sharp knife wiped between cuts for neat pieces.

9. Serve with optional whipped cream and a few extra pecans if you want. Leftovers keep covered in the fridge for 3 to 4 days.

10. Tips: use room temperature eggs for smoother filling, dont overmix or youll get air bubbles, and if your topping gets too hard heat it briefly before spreading so it spreads easier.

Equipment Needed

1. 9-inch pie plate (for the crust)
2. Rimmed baking sheet (to catch spills)
3. Large mixing bowl
4. Small saucepan (for praline)
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Can opener
9. Wire cooling rack
10. Oven mitts and a sharp knife

FAQ

Praline Pumpkin Pie Recipe Substitutions and Variations

• Evaporated milk substitute: mix whole milk with powdered milk to match richness. For the 12 fl oz can use about 1 1/2 cups whole milk plus 3 tablespoons instant powdered milk, full fat is best.
• Pumpkin puree substitute: use roasted mashed butternut squash or canned sweet potato 1:1. Roast til soft and drain any excess liquid if it’s too watery.
• Dark brown sugar substitute: if you don’t have dark brown sugar, use 3/4 cup light brown sugar plus 1 tablespoon molasses to get the deeper flavor, or white sugar plus about 2 tablespoons molasses.
• Light corn syrup substitute: swap 1:1 with maple syrup or golden syrup. Maple adds flavor and may make the praline slightly thinner but it still sets up well.

Pro Tips

– Briefly blind-bake or at least chill and dock the crust before filling so the bottom stays crisp instead of soggy.

– Toast the pecans first in a dry skillet or oven until fragrant, then cool and chop; toasting brings out more nuttiness and keeps the praline crunchier.

– Spoon the praline onto the pie while both filling and topping are still warm so they bond; spread gently so you don’t deflate the custard. If the praline has thickened too much, warm it a few seconds to make it easier to spread.

– Use an instant read thermometer to check doneness. Pull the pie when the center reads about 175°F and still has a slight jiggle, then let it finish setting as it cools.

– Chill the pie several hours or overnight before slicing for the cleanest slices and best flavor development, and wipe your knife between cuts for neat pieces.