Print

Praline Pumpkin Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 92 reviews

This Praline Pumpkin Pie combines a rich spiced pumpkin filling with a crunchy, sweet pecan praline bottom and topping, all nestled in a tender par-baked pie crust. Perfect for fall and holiday celebrations, this pie features layers of flavor and texture that make it a standout dessert.

Ingredients

Pie Crust

  • 1 pie crust recipe (enough for a 9-inch pie plate, par-baked)

Praline Bottom

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

Pumpkin Pie Filling

  • 1 3/4 cups 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. Par-Bake the Pie Crust: Preheat your oven to 425°F. Pierce the bottom of the pie dough a few times with a fork. Line the pie crust with parchment paper and fill with at least 2 cups of pie weights. Bake for 15-20 minutes until the crust just begins to brown. Remove the parchment and weights, then let cool. If the bottom looks raw, bake for an additional 2-3 minutes without parchment or weights.
  2. Prepare Praline Bottom: In a small bowl, stir together the chopped pecans and 1/3 cup packed brown sugar. Sprinkle this mixture evenly over the cooled, par-baked pie crust to form the praline bottom layer.
  3. Make Pumpkin Pie Filling: In a large bowl or stand mixer fitted 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 to 2 minutes.
  4. Assemble and Bake the Pie: Pour the pumpkin filling over the praline bottom in the pie crust. The pie will be very full, so pour carefully. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until a knife inserted in the center comes out clean. If the crust starts browning too much, tent the pie with foil.
  5. Cool the Pie: Remove the pie from the oven and allow it to cool completely before adding the topping.
  6. Prepare Praline Topping: In a medium bowl, mix finely chopped pecans, melted butter, and 1/3 cup packed brown sugar. Sprinkle this topping evenly over the cooled pumpkin pie.
  7. Broil Topping: Place the pie under the broiler on high for 2-3 minutes or until the topping is bubbly and caramelized. Watch closely to prevent burning.
  8. Serve: Remove from the oven and serve slightly warm or chilled according to preference. Enjoy your decadent praline pumpkin pie!

Notes

  • For best results, use freshly ground spices for a more aromatic pumpkin filling.
  • Par-baking the pie crust ensures it won’t be soggy from the filling and praline layers.
  • Be cautious while broiling the topping to prevent burning; stay nearby and watch closely.
  • Allow the pie to cool fully before adding the topping to ensure a nice contrast in textures.
  • You can prepare the pie a day ahead and refrigerate; bring to room temperature before serving or enjoy chilled.

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