A richly spiced pumpkin custard layer is topped with sticky sweet pecan praline and baked to perfection. This Praline Pumpkin Pie recipe is a delicious twist on a classic Thanksgiving dessert!
After years and years of baking a Classic Pumpkin Pie for Thanksgiving gatherings, I decided it was time to put a new spin on it.
You’ve got to keep them guessing!
I had a little fun in the kitchen which resulted in what I think will become a new holiday favorite. If you are a fan of both pumpkin and pecan pie, this recipe is for you!
How is it different than your run of the mill pumpkin pie? It is deep, dark, nicely spiced and topped with a sticky-sweet pecan praline layer.
For the pumpkin custard, I swapped out white sugar for dark brown sugar, added a decent amount of cinnamon (or indecent, depending on your point of view) , and threw in an extra egg to ensure it was plenty custard-y.
Ingredient Notes
- Pie crust: Check out my food processor pie crust recipe that creates perfectly flaky and delicious pie crust. This is the recipe I use for all of my holiday pies. Or, feel free to use store-bought pie crust pastry if you’re short on time.
- For the pumpkin custard: A can of 100% pumpkin puree (not pie filling), large eggs, and evaporated milk.
- Sugar and spice: Dark brown sugar, ground cinnamon, ground ginger, salt, ground nutmeg, ground cloves.
- For the praline topping: Finely chopped pecans, dark brown sugar, dark corn syrup, pure vanilla extract, and a little granulated sugar.
- Optional for serving: I highly recommend having some fresh whipped cream on hand for serving.
How to Make Praline Pumpkin Pie
- Set the pie crust pastry into a 9-inch deep dish pie plate and trim and flute edges, as desired. Check out my pie crust tutorial for detailed instructions on how to make your pie crust pretty.
- In a small mixing bowl, whisk the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves.
- Combine the lightly whisked eggs with the pumpkin puree and sugar-spice mixture, then add the evaporated milk.
- Pour the filling into pie crust, and bake in a preheated 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes minutes.
- While the pie is baking, toss the pecans and brown sugar with the corn syrup and vanilla. Use your fingers to work the ingredients together until well incorporated.
- Remove the pie from the oven when the center appears mostly set and only slightly jiggles when you shake the dish.
- Immeidately scatter the praline topping evenly over pie.
- Sprinkle a little granulated sugar over the top and return the pie to the oven until the pecans are fragrant and topping is bubbling around edges. Cool pie completely on wire rack, then cover loosely and chill completely in the fridge before serving.
Baking Tip
Baking the pie before adding the praline layer ensures the praline will stay on top, instead of sinking down into the pumpkin custard.
Storage Tips
Refrigerate: This pie is best served chilled. Let the pie cool completely at room temperature before covering or storing to prevent condensation, which can make the crust soggy. Then, wrap the pie lightly with foil or plastic wrap or place it in an airtight container. Store leftovers in the refrigerator for up to 4 days.
Freeze: Full disclosure, I have not tried freezing this pie. I typically make it a day in advance and follow the directions above to refrigerate it until I’m ready to serve. If you want to freeze it, first chill the pie fully. Wrap it in plastic wrap and then foil, or place it in a freezer-safe container and freeze it for up to a month. Thaw it completely in the fridge overnight before serving.
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Praline Pumpkin Pie
Ingredients
- 1 9-inch pie crust pastry, homemade or store bought
For the Pumpkin Custard
- 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
For the 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
Optional for Serving
- freshly whipped cream
Instructions
- Preheat oven to 425 degrees F.
- Set the pie crust pastry into a 9-inch deep dish pie plate. Trim and flute edges, as desired. Set aside.
- In a small mixing bowl, whisk together the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.
- In a large mixing bowl, lightly whisk the eggs. Add the pumpkin puree and sugar-spice mixture and stir until well combined. Stir in the evaporated milk.
- Pour the filling into the pie crust pastry and bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes minutes or until the center appears mostly set and only slightly jiggles when you shake the dish.
- While the pie is baking, toss the pecans and brown sugar in a small bowl. Add the corn syrup and vanilla and toss again. Use your fingers to work the ingredients together until well incorporated.
- Scatter the praline topping evenly over the pie as soon as it is removed from the oven. Sprinkle 1 teaspoon granulated sugar evenly over the topping.
- Place a baking sheet or piece of foil on the center rack of the oven (still heated to 350 degrees F). Return the pie to the oven on top of a baking sheet or foil and bake until the pecans are fragrant and topping is bubbling around edges, about 15 minutes. Cool the pie completely on wire rack, at least two hours. Then, cover and refrigerate before serving.
- Delicious on its own or topped with whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Pumpkin Recipes
This recipe was originally published on November 6. 2017. It has been updatd with new text and images.
