Homemade Pumpkin Praline Pie
User Reviews
5
Homemade Pumpkin Praline Pie
Description
The Homemade Pumpkin Praline Pie begins with a 9-inch pie shell, either homemade or store-bought, baked and ready to be filled. The filling blends pumpkin puree with packed brown sugar, pumpkin pie spice, salt, evaporated milk, eggs, and vanilla, whipped until smooth. Before filling the crust, the pumpkin mixture is cooked briefly on the stovetop to thicken and slightly deepen in color, then combined with milk and eggs and poured into the warm crust.
The pie bakes at 350°F for nearly an hour, during which the filling sets though it may crack around the edges. This is masked by the praline topping, made by simmering chopped pecans with vanilla, sugar, corn syrup, brown sugar, and salt, then spread over the pie towards the end of baking. A cinnamon sugar blend is prepared to add extra flavor if desired.
This pie offers a creamy yet firm custard layer with familiar pumpkin pie spices and a rich, caramelized nut topping that introduces textural contrast. It can be refrigerated for up to three days or frozen tightly wrapped for up to one month. When reheating, tent the crust with foil to avoid overbrowning.
Ingredients
- 1 inch pie shell
PUMPKIN FILLING
- 15 ounces pumpkin puree
- ¾ cup brown sugar packed
- 2 tablespoons pumpkin pie spice
- ¾ teaspoon salt
- 1 cup evaporated milk
- 3 large egg
- 2 teaspoons vanilla
PRALINE TOPPING
- 1 cup pecans chopped
- 1 teaspoon vanilla
- 2 teaspoons sugar
- 1 tablespoon corn syrup
- ½ cup brown sugar packed
- ¼ teaspoon salt
CINNAMON SUGAR
- 2 tablespoons sugar
- 2 tablespoons brown sugar packed
- ¼ teaspoon cinnamon ground
Instructions
PIE CRUST
- There are two options. Make your homemade pie crust recipe or store bought and bake it. I buy a frozen 9 inch pie crust, poke a lot of holes in it with a fork and bake according to package directions. As your pie crust comes out of the oven, time it so your pumpkin mixture is ready to fill it so it can go right back into the oven to bake. Leave your oven at 350 degrees to bake your pie.
PUMPKIN FILLING
- In a large bowl, using your handheld or stand mixer, combine pumpkin, brown sugar, pumpkin pie spice, and salt. Scrape down the sides of the bowl as necessary and blend until smooth, just a minute or two.
- In a large skillet, over medium to medium high heat, cook pumpkin mixture until it thickens and slightly darkens; around 5 minutes. Stir constantly. Remove from heat.
- Add evaporated milk into pumpkin mixture. Next add eggs and vanilla and stir until incorporated.
- Pour into warm or hot pie crust. Bake 55-60 minutes. This pie will crack and the filling will look cooked in the center.
PRALINE PECAN TOPPING
- As your pie is baking in the oven, prepare the pecan topping. In a medium sized bowl combine pecans, sugars, and salt. Then, add corn syrup and vanilla. Use your fingers to mix ingredients together. Yes it's a bit messy but this way works the best. Once blended together, set aside.
CINNAMON SUGAR
- In a small bowl combine sugars and cinnamon. Set aside.
MAKING YOUR PIE
- Once your pie begins to crack and the center looks almost cooked, spread pecan mixture all over it. Use all of the pecan praline mixture. It should cover the entire surface of the pie.
- Sprinkle cinnamon sugar mixture all over top of the pecans. You don't need to use all of it, but make sure sugar is distributed as evenly as possible.
- Put pie back inside your oven for between 10-12 minutes. Bake until the pecan mixture is bubbling a little around the edge of the pie.
- Allow pie to cool on a wire rack for at least 2 hours.
Notes
- Apply the praline topping on the day of serving to preserve its texture.
- Use a foil shield around pie edges if they brown too quickly while baking.
- Cracks in the pumpkin filling are common and covered by the topping.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For freezing, wrap the pie tightly in plastic and foil; thaw overnight in the refrigerator before reheating.
- Reheat at 350°F until warmed through, protecting crust edges with foil if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 462kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 470mg | 20% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 8511IU | 170% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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