Praline Pumpkin Pie
User Reviews
4.9
Praline Pumpkin Pie
Description
This pie starts with preparing the pumpkin filling by cooking pumpkin puree, packed dark brown sugar, cinnamon, ginger, nutmeg, salt, and cloves over medium-high heat with constant stirring to develop flavor and slightly thicken. Evaporated milk, eggs, and vanilla are then whisked in before pouring the custard into a single prepared pie crust.
Baked initially at 350°F for 40 to 50 minutes, the pie is done when the edges crack and the center has a slight jiggle. Meanwhile, the praline topping is prepared by mixing finely chopped pecans, brown sugar, salt, dark corn syrup, and vanilla. Once the initial baking completes, the topping is spread evenly atop the filling, sprinkled with granulated sugar, then returned to the oven to bake another 20 minutes until the topping is set and a toothpick comes out clean.
After baking, the pie cools at least two hours to set completely. The result contrasts the creamy, warmly spiced pumpkin custard with a sweet, crunchy crust of praline-enhanced pecans, offering both texture and rich autumnal flavor.
The pie crust can be homemade or store-bought, with a note offering a quick graham cracker crust option using melted butter, graham cracker crumbs, and sugar, pressed and refrigerated before filling.
Ingredients
- 1 Single Pie Crust *see note
PUMPKIN FILLING
- 15 ounces pumpkin NOT pumpkin pie filling, puree
- ¾ cup dark brown sugar packed
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon cloves ground
- 1 cup evaporated milk
- 3 egg
- 2 teaspoons vanilla extract
Praline Topping
- 1 cup pecan finely chopped
- ⅓ cup dark brown sugar packed
- ⅛ teaspoon salt
- 1 tablespoon dark corn syrup may substitute light
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Instructions
Pumpkin Filling
- Add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
- Remove from heat and whisk in evaporated milk followed by eggs and vanilla. Pour filling into pie crust.
- Bake at 350°F for 40-50 minutes – UNTIL pie is cracked around the edges and the center barely jiggles.
Praline Topping
- While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
- Sprinkle Topping evenly over filling then evenly sprinkle with 1 tablespoon sugar.
- Return pie to oven (you may need to cover edges of crust with foil) and bake 20 minutes or until toothpick inserted in the center comes out clean.
- Let pie cool on a wire rack for at least 2 hours.
Make-Ahead
- Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving.
Notes
- You can use any pie crust you prefer: store-bought, homemade, or a quick graham cracker crust made from melted butter, graham cracker crumbs, and sugar chilled before filling.
- The pumpkin filling uses fresh pumpkin puree, not canned pumpkin pie filling, for control over texture and flavor.
- The pie is baked twice: first to set the pumpkin custard, then with the praline topping for a crunchy finish.
- Allow the pie to cool completely, at least 2 hours, for the filling and topping to set properly.
- This pie can be made up to two days ahead; wrap it tightly and refrigerate, then bring back to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322 | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 273mg | 11% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 7195IU | 144% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 120mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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