Praline Pumpkin Pie

5 from 6 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 451kcal

Author: Valerie Brunmeier

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

If you've experienced issues with a soggy pie crust, you can avoid this by preheating your oven with a pizza stone on a rack set in the lower third of your oven. Set the pie on the hot pizza stone to bake for the first portion of the baking time. The pizza stone will radiate heat from the bottom of the oven through the bottom of the pie plate to cook the crust through. Finish the pie in the center of the oven for the second bake time.

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