If you are like me, then you love pumpkin pie! There is nothing likeit for the fall, particularly around the holidays. If you’ve never had the chance to try a Pecan Praline Pumpkin Pie, you will be amazed at just how great it tastes! It’s a wonderful twist on two old classics.
What is Pumpkin Praline Pie?
Pumpkin pie with praline topping is pure deliciousness!! The praline topping, made with pecans, brown sugar and honey, is poured over the top of your homemade pumpkin pie! Making it the best combination of a pumpkin pie and pecan pie!
Of course, holidays like Thanksgiving wouldn’t be Thanksgiving without a pumpkin pie (or a pecan pie for all of you Southerners out there). So I thought, why not do a variation that combines the flavor of both?
I think it’s fun to have a few pumpkin pie variations on hand to change things up year after year.
Plus, there’s nothing like surprising your family with a little twist. While we all have our comfort favorites, sometimes it’s nice to try something new!
For more ways to enjoy these flavors, try this pumpkin pie dip or a pumpkin pie with pomegranate molasses.
This pumpkin praline pie recipe is made using simple, easy to find baking ingredients. Some you may even already have in your cabinet and if you don't, they are easy to find at just about any grocery store.
- Pumpkin Puree: This is not PUMPKIN PIE FILLING. Make sure it is pumpkin puree.
- Eggs: This will add flavor, but also texture as the pie bakes.
- Brown Sugar: This is my favorite sweetener for pumpkin pie adding in richer flavors and colors than granulated sugar.
- Cornstarch: This helps to thicken and stabilize the pie.
- Salt: It only takes a little bit, but don't skip it.
- Cinnamon: Can it really be pumpkin pie without the cinnamon?
- Ground Ginger, Ground Cloves and Nutmeg: I love this combo with the cinnamon.
- Evaporated Milk: More dense than regular milk, it's a must in this pumpkin praline pie.
- Chopped Pecans: These do not need to be toasted as they will be cooking in the praline topping.
- Honey: Liquid sweetener used with the sugar to make the praline topping.
- Chilled Pie Dough: My favorite is this partial wheat pie dough especially with the pumpkin and praline but you use your own homemade pie crust recipe or use a storebought pie dugh. Just remember to make them in advance as it needs to be chilled before starting.
How to Make Pumpkin Pie with Praline Topping
Don't forget to chill the pie crust before mixing the rest of the pie. I like to refrigerate mine overnight. Then when you're ready, gather all your ingredients and let's get started.
Step 1: Make the Pie Crust
First, you will need to roll out your pie crust and get it ready for the pie filling.
- Spray or butter your 9-inch pie pan to prep for the dough. Roll pie dough on a clean worksurface until it is slightly larger than the pie pan, leaving several inches over the edge.
- Transfer the dough to the pie pan and press it gently into the pan, fitting it to the contour of the pan.
- Trim or roll the edges under. I made an extra thick outer crust, as this is how my husband likes it. A flaky crust is his favorite.
- Crimp edges as you choose. Place in refrigerator while you prepare the filling.
Step 2: Make the Filling and Bake the Pumpkin Pie
- Before you get started mixing, preheat the oven to 375 degrees F.
- Combine all the ingredients for the pumpkin pie filling in a medium sized bowl. I like to mix it with a whisk until it is smooth, but try not to overmix the filling.
- When it's mixed pour the filling into the prepared pie shell. Place in the oven and bake for about 40-45 minutes.
Step 3: Make the Pecan Praline Topping
5. While it is baking, prep your praline. Mix all of the ingredients and set them aside.
- Remove from the oven and drop praline on top. You don't want to drag it across the top when you are putting it on, as this will tear up the pie. I just like to drop it all over the top. Press into pie lightly.
- Place back in the oven and continue to bake for another 10-15 minutes.
- Remove and allow to cool. I like to chill mine overnight. Either way, you are going to love this treat!
Make your favorite pie crust ahead of time and refrigerate it overnight. My favorite is this partial wheat pie dough!
You can always use storebought pie dough. But let me tell you, it is a skill worth mastering. Besides, making pie crust is a lot easier than it sounds. I’ve gotten to where I can make my crust in less than 5 minutes!
If you are a beginner at making pie crusts, you might be feeling a bit intimidated. I know it can be scary trying something new. You don’t have to be afraid, though. I show you all about how to make pie dough, to help you squash your fears.
Pumpkin praline pie is best chilled, which is perfect for making ahead of time. You can easily make this ahead of your Thanksgiving meal or other holiday meal. That means less pressure on serving day!
When you're ready to serve, check out how to cut a pie so you get perfect slices!
Serve it up with whipped cream or vanilla ice cream!
You really should. I know it’s frustrating to have to prep so far in advance, but it really will make all the difference in how your pie crust looks. If you don’t refrigerate it properly, the dough may be more crumbly and less smooth. So it's appearance is rougher.
You can. Be sure to let it sit for a while to drain excess moisture out of it. You don’t want a soggy pie! You can substitute the pumpkin puree 1:1 for the recipe.
You can. Some substitutes that work well for the praline topping include almonds, hazelnuts, and walnuts. What nut you choose really depends on your preference.
Yes, you can freeze pumpkin pie! Just be sure to wrap it well or store in a well-sealed container in the freezer for up to three months. Allow it to thaw on the counter before serving.
Other Pie Recipes
- Cherry Slab Pie
- Simple Pie Pops
- Chocolate pecan pie
- Chocolate coconut pie
- Pumpkin praline pie
- Blueberry Hand Pies
- Pumpkin Maple Pie
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Praline Pumpkin Pie
- 22 ounce can pumpkin puree I know this is a weird measurement. It 1 ½ cans pumpkin puree.
- 3 eggs beaten
- 1 ¼ cup brown sugar
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 ¼ cup evaporated milk
- ¾ cup chopped pecans
- ½ cup brown sugar
- ⅓ cup honey
- 1 pie dough
- Make or buy your pie crust. I used half of the partial wheat recipe and it was delicious with the pumpkin and praline! Make sure and make it in advance. I like to refrigerate mine overnight.
- Spray or butter your 9 inch pie pan to prep for the dough. Roll ½ recipe of pie dough into pie pan, leaving several inches over the edge. Trim or roll the edge, as shown in video. I made an extra thick outer crust, as this is how my husband likes it. A flaky crust is his favorite. Crimp edges as you choose. Place in refrigerator while you prepare the filling.
- Preheat oven to 375 degrees.
- Mix all ingredients in medium sized bowl. I like to mix it with a whisk until it is smooth, but no need to over mix.
- Pour filling into prepared pie shell. Place in oven. Bake for about 40-45 minutes.
- While it is baking, prep your praline. Mix all ingredients and set aside.
- Remove from oven and drop praline on top. You don't want to drag it across the top when you are putting it on, as this will tear up the pie. I just like to drop it on all over the top. Press into pie lightly.
- Place back in oven and continue to bake for another 10-15 minutes.
- Remove and allow to cool. I like to chill mine overnight. Either way, you are going to love this! Now, sit back and enjoy. You just nailed an amazing pumpkin pie!
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