Praline Pumpkin Pie Recipe is a delightful twist on the classic pumpkin pie that brings together the warm, cozy flavors of fall with a rich, nutty praline crunch. This pie combines the smooth spice-laden pumpkin filling with a buttery praline bottom and a crackly, sweet pecan topping that crisps up beautifully under the broiler. It's perfect for Thanksgiving, holiday dinners, or any chilly evening when you want a comforting dessert that feels like a big hug in pie form. If you love pumpkin pie but crave something a little extra special, this recipe will quickly become a new favorite in your kitchen.
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What Makes This So Good
This Praline Pumpkin Pie Recipe stands out because it offers layers of texture and flavor that complement the classic pumpkin pie while adding a fabulous nutty sweetness. The praline bottom acts like a crunchy, caramelized base that keeps the pie interesting from the very first forkful.
- Big Flavor, Minimal Fuss: The praline steps add wow-factor without complicated techniques—just mixing nuts and sugar!
- Family-Friendly: Everyone from pumpkin pie purists to nut lovers will be begging for seconds.
- Simple Ingredients: No fancy pantry staples—pecans, brown sugar, spices, and pumpkin puree.
- Works Any Night: Whether it's holiday time or just a cozy weekend, this pie fits right in.
Ingredient Guide
Choosing the right ingredients can elevate your Praline Pumpkin Pie Recipe from great to unforgettable. Here’s what I watch for and recommend when prepping your components.
- Pie Crust: A homemade crust offers the best texture and flavor, but store-bought works in a pinch. I like a classic buttery crust that holds up well to the filling.
- Pecans: Fresh, lightly toasted pecans give a deeper flavor and crunch. Chop them according to whether they're for the bottom or the topping.
- Brown Sugar: Use packed light brown sugar for rich molasses undertones that complement the pumpkin spices.
- Pumpkin Puree: Use 100% pure pumpkin, not pie filling, for control over spices and sweetness.
- Sweetened Condensed Milk: This adds creaminess and sweetness with minimal effort, making your pumpkin filling perfectly luscious.
- Spices: Cinnamon, ginger, nutmeg, cloves, and salt should be fresh and measured carefully to balance warmth and depth.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Praline Pumpkin Pie Recipe
Step 1 — Prep & Ready
Start by par-baking your pie crust so it holds its shape and doesn’t get soggy from the filling. A few fork pricks in the bottom allow steam to escape and keep the crust crisp. Don’t skip the parchment and pie weights—they're key to preventing bubbles and shrinkage. Preheat your oven hot at 425°F to get that golden edge going. While the crust cools, mix together the praline bottom ingredients—chopped pecans and brown sugar—to create that irresistible crunchy base.
Step 2 — Cook with Confidence
Beat the pumpkin puree with sweetened condensed milk, eggs, brown sugar, and spices until silky smooth—about 1 to 2 minutes. Pour this luscious filling over the pecan-sugar praline base inside the crust (it will be full, so don’t worry). Bake at 425°F for 15 minutes to set the edges, then lower the heat to 350°F and bake for 40–50 minutes more. Watch for a clean knife test; when a knife comes out mostly clean with just a little moistness, your pumpkin filling is perfectly set without overbaking. If your crust edges begin to brown too fast, tent them with foil to protect.
Step 3 — Finish & Serve
Once cooled completely, sprinkle the praline topping—finely chopped pecans, melted butter, and brown sugar—over the pie. Pop it under the broiler for 2-3 minutes until bubbly and golden brown. Keep a close eye here because it can go from perfectly caramelized to burnt quickly. Serve your praline pumpkin pie slightly warm to enjoy that melty topping or chilled for firm slicing. Either way, the crispy, sweet topping paired with the creamy pumpkin filling is truly something special.
Extra Helpful Tips
Making this Praline Pumpkin Pie Recipe should feel like an enjoyable adventure, not a stressful ordeal. Here are some tricks that helped me master it, and will help you too.
- Watch for This Sign: The filling should jiggle slightly in the center when done—too much movement means it needs more time.
- Temperature Trick: Let your eggs come to room temp before mixing for a smoother filling that bakes evenly.
- Prep-Ahead Option: You can par-bake the crust and prepare the praline bottom a day ahead. Keep covered tightly in the fridge.
- Avoid This Common Mistake: Don't overmix the filling once you add the eggs or the texture can get dense instead of light and creamy.
Serve & Enjoy
Easy Enhancements
You can elevate this Praline Pumpkin Pie Recipe with a few simple touches. A drizzle of warm caramel sauce adds extra decadence, or a dollop of freshly whipped cream flavored with a splash of vanilla and cinnamon brings a creamy contrast. For a fresh note, sprinkle chopped crystallized ginger or a pinch of flaky sea salt on top right before serving—it brightens the flavors beautifully.
Tasty Pairings
Pair your pie with a cup of hot apple cider or a robust cup of coffee for balance. If you’re serving dessert at a dinner, a simple side of roasted butternut squash or a fresh green salad with tangy vinaigrette cleanses the palate before this rich treat.
Quick Plating Tips
Serving this pie? Slice it carefully with a warmed knife for clean edges. Garnish each slice with a sprinkle of chopped pecans or a small mint leaf to add color. A thin curl of orange zest on top creates a lovely visual pop and gives a subtle citrus aroma you’ll love.
Store, Freeze & Reheat
Fridge Storage
Once cooled, store leftover Praline Pumpkin Pie in an airtight container in the fridge for 3 to 4 days. The praline topping will soften slightly but remain deliciously sweet. Just remember to keep the pie covered so it doesn’t absorb fridge odors.
Freezer Friendly?
You can freeze this pie, but because of the delicate praline topping, I recommend freezing before adding the topping. Wrap well in plastic wrap and foil, then thaw slowly overnight in the fridge. Add the praline topping fresh and quickly broil before serving to keep that irresistible crunch.
Reheat Like New
To warm leftovers, gently reheat in a 300°F oven for about 10-15 minutes to revive the creaminess without drying out the filling. Avoid microwaving for long periods, or the crust and topping can get soggy. A few seconds under a hot broiler will re-crisp the praline topping beautifully if needed.
Praline Pumpkin Pie Recipe FAQs
You can try substituting sweetened condensed coconut milk and using a vegan pie crust, but the praline texture and flavor might differ somewhat. The traditional recipe shines brightest with classic ingredients.
Cracking often happens if the pie is overbaked or cooled too rapidly. Baking until just set and cooling gradually at room temperature helps keep the filling smooth and crack-free.
I recommend using pure pumpkin puree and adding your own spices for balanced flavor and sweetness. Canned pumpkin pie filling is already sweetened and spiced, which can make the pie too sweet or one-dimensional.
Par-baking the crust and adding the praline pecan layer before filling creates a barrier that protects the crust. Also, avoid overfilling and use foil to shield crust edges from burning.
Final Flavor Thoughts
I hope you’ll find this Praline Pumpkin Pie Recipe as rewarding to make as it is to eat. The layers of crunchy praline and creamy pumpkin filling are truly a crowd-pleaser, and with a little practice, it’s straightforward to master. If you try it, I’d love to hear your tweaks or which part you liked best! Don’t forget to leave a star rating if this pie brightened your day—or experiment by swapping pecans for walnuts for a little twist. Happy baking and even happier eating!
Print📖 Recipe
Praline Pumpkin Pie Recipe
A delectable Praline Pumpkin Pie featuring a crunchy pecan praline base, smooth spiced pumpkin filling, and a buttery praline topping, perfect for fall celebrations and holiday desserts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 (9-inch) pie, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 pie crust recipe (enough for one 9" pie)
Praline Bottom
- 1 cup pecans - chopped
- ⅓ cup brown sugar - packed
Pumpkin Pie Filling
- 1 ¾ cup pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- ⅔ cup brown sugar - packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Praline Topping
- 1 cup pecans - finely chopped
- 3 tablespoons butter - melted
- ⅓ cup brown sugar - packed
Instructions
- Prepare and Par-Bake Pie Crust: Pierce the bottom of the pie dough a few times with a fork (3-4 piercings). Place a sheet of parchment paper inside the crust and add at least 2 cups of pie weights on top to keep the crust from puffing up. Bake at 425°F for 15-20 minutes until the crust begins to brown slightly. Remove parchment and weights, then cool. If the bottom seems raw, bake for an additional 2-3 minutes without parchment and weights.
- Make Praline Bottom: In a small bowl, mix the chopped pecans and ⅓ cup packed brown sugar. Evenly sprinkle this mixture over the par-baked crust to form the praline bottom layer.
- Prepare Pumpkin Pie Filling: In a large bowl or stand mixer with a paddle attachment, beat together the pumpkin puree, sweetened condensed milk, eggs, ⅔ cup brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until smooth and fully combined, about 1-2 minutes.
- Assemble Pie: Pour the pumpkin filling over the praline bottom in the pie crust, noting the pie will be very full.
- Bake Pie: Bake at 425°F for 15 minutes. Then reduce oven temperature to 350°F and bake for another 40-50 minutes or until a knife inserted in the center comes out clean. To avoid over-browning of the crust, tent foil over the pie if needed during baking.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before adding the topping.
- Prepare Praline Topping: In a medium bowl, stir together finely chopped pecans, melted butter, and ⅓ cup packed brown sugar. Sprinkle this evenly over the cooled pumpkin pie.
- Broil the Topping: Place the topped pie under a high broiler for 2-3 minutes or until the praline topping is bubbly and lightly caramelized. Watch carefully to prevent burning.
- Serve: Serve the pie slightly warm or chilled according to preference.
Notes
- Ensure the pie crust is par-baked properly to prevent sogginess from the filling.
- Watch the pie closely when broiling the praline topping; it can burn quickly.
- Tenting the pie with foil during the lower temperature baking phase will prevent over-browning of the crust edges.
- This pie is rich; serving with lightly whipped cream can balance the sweetness.
- Use fresh ground spices for the best flavor.
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