If you are like me, then you love pumpkin pie! There is nothing like pumpkin pie 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.
Pumpkin Pie Variation
I think it’s fun to have a few variation recipes on hand to change things up year after year. Of course, holidays like Thanksgiving wouldn’t be Thanksgiving without a pumpkin pie (or a pecan pie for all of you Southerners out there). Why not do a variation that combines the flavor of both?
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!
- 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.
- 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- I love this combo with the other spices.
- Ground Cloves- Always cloves.
- Nutmeg- another essential spice for pumpkin pie.
- Evaporated Milk- A must in this pie.
- Chopped Pecans- These do not need to be toasted as they will be cooking in the praline topping.
- Honey- This is used in the praline topping.
- Chilled Pie Dough- I listed several of my favorite recipes below. Just remember to make them in advance as it needs to be chilled before starting. If you aren't in the mood or don't have time to make it, you can always purchase your dough, there are some great premade versions out there.
Making The Recipe
- Preheat the oven to 375 degrees.
- Mix all ingredients in a medium sized bowl. I like to mix it with a whisk until it is smooth, but try not to overmix the filling.
- Pour the filling into the prepared pie shell.
4. Place in the oven and bake for about 40-45 minutes
5. While it is baking, prep your praline. Mix all of the ingredients and set them aside.
6. 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.
7. Place back in the oven and continue to bake for another 10-15 minutes.
8. Remove and allow to cool. I like to chill mine overnight. Either way, you are going to love this treat!
You’ll want to make your favorite pie crust ahead of time and refrigerate it overnight. I have a full post about my favorite partial whole wheat crust you will want to check out.
Yes, you can always buy your 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 have a great post all about it that you can take a look at to help you squash your fears
This 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!
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, it’ll affect the final pie’s appearance.
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.
Other Pie Ideas
- Cherry Slab Pie
- Simple Pie Pops
- Chocolate pecan pie
- Chocolate coconut pie
- Pumpkin praline pie
- Blueberry Hand Pies
- Pumpkin Maple Pie
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
- Choose your pie dough recipe from the recipes above. I used 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!
The Best Partial Wheat Pie Dough
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water- plus 1-3 tablespoons as needed.
- Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs. Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again. Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge. It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using. Now, it is ready to go! choose your favorite recipe and get to it!
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.