Praline Pumpkin Pie
Do you love pecan pie AND pumpkin pie? I took both pies and married them together for the ultimate Thanksgiving and holiday pie… Praline Pumpkin Pie! You get the sweet and crunchy pecans and the thick, smooth pumpkin pie all in one bite! Not to mention we use the flakiest pie crust recipe ever to take this pie above and beyond.
If you love pumpkin pie but aren’t a fan of the crust, you’ll love my crustless pumpkin pie recipe!
There are a million things I love about this pecan pumpkin pie but one that’s not so apparent is how long this pie lasts. You can make this 2 days in advance if you’d like. It holds up incredibly well.
I was eating this pie 3 days after I made it. If I hadn’t known any better I would’ve guessed it had been made that same day. CRAZY RIGHT?!
How to make Praline Pumpkin Pie
Start with a good pie crust! Please use a recipe you love. There’s nothing worse than biting into a delicious pie filling but then arriving at the crust just to be disappointed with lack of flavor and flaky texture.
Par Bake the Pie Crust
To begin, you’ll need a pie crust recipe. (The one I linked to tastes amazing! Make it. You’ll be so glad you did.)
The key to having a fully cooked crust (we DO NOT want a soggy bottom) is to par bake the pie crust.
Pierce bottom of pie dough with a fork. Place parchment into the pie crust and fill the pie with pie weights. You’ll want to use about 2 cups worth of pie weights. Bake at 425°F for 14-20 minutes or until the crust just begins to brown. The crust will still look pale but not raw.
Cool before filling.
Make the praline bottom
In a small bowl stir the chopped pecans and brown sugar together. You can use light brown sugar or dark brown sugar.
Sprinkle this mixture over the bottom of a par baked pie crust.
Make the Pumpkin Pie filling
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes.
Pour the pumpkin filling overtop of the praline bottom. The pie will be very full!
P.S. do you like my iPhone photo? 🤦🏼♀️
Bake the Pumpkin Pie
Bake the pie at 425°F for 15 minutes, reduce heat to 350°F and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean.
Note: if the pie crust is browning too quickly tent with foil.
Remove pie from the oven and allow it to cool completely.
Make the Praline Topping
In a medium bowl stir together the pecans, melted butter, and brown sugar.
Sprinkle over the top of the cooled pumpkin pie.
Broil on high for 2-3 minutes or until bubbly.
To serve, allow the pie time to cool slightly. You can serve it at room temperature or cold.
This pumpkin pie can be made in advance! We were eating this 3 days after I made it and I couldn’t tell a difference. No soggy crust anywhere. It’s incredible!
Hands down the best pumpkin pie I’ve ever had.
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Praline Pumpkin Pie
Ingredients
- 1 pie crust recipe
Praline Bottom
- 1 cup pecans - chopped
- 1/3 cup brown sugar - packed
Pumpkin Pie Filling
- 1 3/4 cup 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
Equipment
Instructions
- You need a par baked pie crust for this recipe. You can make my pie dough recipe (will make enough dough for 2 - single pies or 1 - covered pie). To par bake: pierce bottom of the pie dough with a fork (only needs a few piercings, 3-4). Place a sheet of parchment in the pie. See blog post for photo if you're confused. Place at least 2 cups of pie weights into the parchment lined pie crust. BAke at 425°F until crust just begins to brown about 15-20 minutes. Remove the parchment and pie weights. Cool before filling. The bottom of the pie crust will still look pale, but not raw. If the bottom appears raw, you can place the pie back into the oven for 2-3 minutes (without the parchment and pie weights).
Praline Bottom
- In a small bowl stir together the pecans and brown sugar. Sprinkle over the par baked pie crust.
Pumpkin Pie Filling
- In a large bowl or in the bowl of a stand mixer fitted with paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes.
- Pour the pumpkin filling overtop of the praline bottom. The pie will be very full!
- Bake at 425°F for 15 minutes, reduce heat to 350°F and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. To prevent the crust from browning too much you can tent foil overtop.*
- Remove pie from the oven and allow it to cool completely.
Praline Topping
- In a medium bowl stir together the pecans, melted butter, and brown sugar. Sprinkle over the top of the cooled pumpkin pie.
- Broil on high for 2-3 minutes or until bubbly. Remove from the oven and serve as is (slightly warm), or chilled.
Notes
Welcome to this delicious corner of the internet! Here I share the recipes my family loves.
39 Comments on “Praline Pumpkin Pie”
10/10 amazing!!!! This is the way to eat pumpkin pie! I’m obsessed! The added sweet crunch mixed with pumpkin was perfection! I will be making this one again for sure!
Emilee, I agree that the sweet crunch takes this pie over the top! So happy you loved this recipe. Thank you!
Can I make this with a premade pie dough? I am baking several dishes for thanksgiving and am on a time crunch but would still love to try this recipe. Would I be able to par bake premade dough?
Carly, absolutely! Shortcuts are great!
I have now made this pie too many times to count. I saw that a few other commenters struggled with the praline bottom floating to the top. I have tried a few approaches to remedy this situation and here’s the one that seems to work. After baking the crust, take the pie weights out and add the crust back to the oven to polish off the bottom. As soon as you take it out of the oven pour the praline bottom in. Then I took the bottom of a flat measuring cup and pushed it ever so slightly into the bottom crust, pushing down the nuts. I lightly sprayed the bottom layer with Pam spray and put into the oven for just a minute or so. This made a sturdy bottom layer. Waited about ten min. for the crust to cool and poured in the filling. Worked like a charm, not one floating pecan!! Hope this helps someone else. This is truly a die for pie.
That’s a great trick, Jandi! Thanks for sharing! Glad you loved the pie.