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Praline Pumpkin Pie Recipe

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4.8 from 53 reviews

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.

Ingredients

Pie Crust

  • 1 pie crust recipe (enough for one 9" pie)

Praline Bottom

  • 1 cup pecans - chopped
  • 1/3 cup brown sugar - packed

Pumpkin Pie Filling

  • 1 3/4 cup pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 large eggs
  • 2/3 cup brown sugar - packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Praline Topping

  • 1 cup pecans - finely chopped
  • 3 tablespoons butter - melted
  • 1/3 cup brown sugar - packed

Instructions

  1. 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.
  2. Make Praline Bottom: In a small bowl, mix the chopped pecans and 1/3 cup packed brown sugar. Evenly sprinkle this mixture over the par-baked crust to form the praline bottom layer.
  3. Prepare Pumpkin Pie Filling: In a large bowl or stand mixer with a paddle attachment, beat together the pumpkin puree, sweetened condensed milk, eggs, 2/3 cup brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until smooth and fully combined, about 1-2 minutes.
  4. Assemble Pie: Pour the pumpkin filling over the praline bottom in the pie crust, noting the pie will be very full.
  5. 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.
  6. Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before adding the topping.
  7. Prepare Praline Topping: In a medium bowl, stir together finely chopped pecans, melted butter, and 1/3 cup packed brown sugar. Sprinkle this evenly over the cooled pumpkin pie.
  8. 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.
  9. 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.

Find it online: https://alinacooks.com/praline-pumpkin-pie-recipe/