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+ servings
A slice of pumpkin pie with a praline topping and whipped cream on a white plate.
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5 from 5 votes

Praline Pumpkin Pie

A richly spiced pumpkin custard layer is topped with a sticky sweet pecan praline and baked to perfection. This Praline Pumpkin Pie takes this Thanksgiving standard to a delicious new level!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Calories: 451kcal


  • 1 9-inch prepared pie crust 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 vanilla extract
  • 1 teaspoon granulated sugar


  • Preheat oven to 425 degrees F.
  • Set pie crust into a 9-inch deep dish pie plate. Trim and flute edges, as desired. Use a fork to prick all over the bottom crust. Set aside.
  • In a small mixing bowl, whisk together brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.
  • Lightly whisk eggs in a large mixing bowl. Add pumpkin puree and sugar-spice mixture and stir until well combined. Stir in the evaporated milk.
  • Pour filling into pie crust, and bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes minutes or until center appears mostly set and only slightly jiggles when you shake the dish.
  • While the pie is baking, toss pecans and brown sugar in bowl. Add corn syrup and vanilla and toss again. Use your fingers to work the ingredients together until well incorporated.
  • Scatter topping evenly over pie as soon as it is removed from the oven. Sprinkle 1 teaspoon granulated sugar evenly over the topping. Return pie to the oven on top of a baking sheet or piece of foil and bake at 350 degrees F until pecans are fragrant and topping is bubbling around edges, about 15 minutes. Cool pie completely on wire rack, at least two hours. Cover and refrigerate before serving.
  • Delicious on its own or topped with whipped cream.


Calories: 451kcal | Carbohydrates: 57g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 348mg | Fiber: 4g | Sugar: 37g