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.

More pie recipes:

• French Silk Pie
• Banoffee Pie

Craving more? Don’t forget to SUBSCRIBE to Salt & Baker. You’ll receive new recipes straight to your inbox (p.s. it’s FREE)!

You don’t want to miss out! Sign up below.

Print SaveSaved! Review

4.86 from 21 votes

Praline Pumpkin Pie

This praline pumpkin pie is always a huge hit at Thanksgiving! It takes pecan pie and pumpkin pie, and marries the two together for something absolutely delicous!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Servings: 8 slices

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 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

• 9" pie plate

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

*I didn't tent foil over mine, I think it turned out perfectly! But this is an option in case you're interested in preventing too much browning. 

Nutrition

Calories: 548kcal (27%)Carbohydrates: 71g (24%)Protein: 9g (18%)Fat: 28g (43%)Saturated Fat: 8g (40%)Cholesterol: 81mg (27%)Sodium: 279mg (12%)Potassium: 464mg (13%)Fiber: 4g (16%)Sugar: 65g (72%)Vitamin A: 8695IU (174%)Vitamin C: 4mg (5%)Calcium: 214mg (21%)Iron: 2mg (11%)

author: Whitney Wright

Course: Dessert

Cuisine: American

Did you make this recipe?Please leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Tik Tok, Instagram, and Facebook so I can see what you're making!