Praline Pumpkin Pie Recipe

If you’re ready for a dessert that warmly bridges nostalgia and festive flair, this Praline Pumpkin Pie is about to become your new go-to showstopper. Creamy pumpkin custard, tucked into a buttery pie crust and layered with crunchy, caramelized pecans, makes every bite a celebration of autumn’s finest flavors. A touch of spice and a praline twist give this classic pie special-occasion appeal, without making the recipe intimidating. Trust me: whether this is your first time making pumpkin pie or your hundredth, Praline Pumpkin Pie is about to win a permanent spot in your baking repertoire.

Ingredients You’ll Need

Every component in this recipe has its moment to shine! The ingredients are beautifully simple but each adds a crucial note, from the earthy richness of pumpkin to the decadent sweetness of brown sugar and that irresistible pecan crunch.

• Pie crust recipe: A homemade or quality store-bought crust is the foundation—make sure you par-bake it for a tender, golden base.
• Pecans (chopped): These add chewy texture and nutty flavor to the bottom layer, laying the groundwork for praline magic.
• Brown sugar (packed): Delivers deep caramel undertones and that signature praline candy flavor.
• Pumpkin puree: The heart and soul of any pumpkin pie—choose pure pumpkin, not pie filling, for the best results.
• Sweetened condensed milk: Brings both richness and gentle sweetness, making the filling incredibly creamy.
• Large eggs: Key for a custard that sets up just right—firm yet luscious.
• Brown sugar (packed): Sweetens the filling to balance the spices and let the pumpkin shine.
• Ground cinnamon: Essential for cozy warmth and inviting aroma in every bite.
• Salt: A little sharpness goes a long way in bringing out all the other flavors.
• Ground ginger: Lends subtle heat and a sophisticated, spicy kick to the filling.
• Ground nutmeg: This classic spice rounds out the flavor profile with its gentle, nutty warmth.
• Ground cloves: Just a pinch is all you need for depth and character—don’t skip it!
• Pecans (finely chopped): For the irresistible praline topping—finely chopping ensures they toast up beautifully.
• Butter (melted): Helps the praline topping become wonderfully rich and gooey once broiled.
• Brown sugar (packed): Teams up with pecans and butter for a crackly, caramelized finish you’ll crave year-round.

How to Make Praline Pumpkin Pie

Step 1: Par-Bake the Pie Crust

Start by prepping a pie crust (homemade or store-bought) and fitting it into your pie pan. Pierce the bottom with a fork a few times—this keeps it from puffing up as it bakes. Line with parchment paper, fill with pie weights (or dried beans/rice), and bake at 425°F for 15–20 minutes, or until just starting to brown. Remove the paper and weights, and let the crust cool while you make magic with the fillings.

Step 2: Build the Praline Bottom

In a small bowl, combine your chopped pecans with brown sugar, mixing until all the nuts are coated in candy-like goodness. Sprinkle this sweet, nutty mix evenly over the cooled, par-baked pie crust—the future foundation for that unmistakable Praline Pumpkin Pie crunch.

Step 3: Prepare the Pumpkin Pie Filling

Grab a large mixing bowl or the bowl of your stand mixer. Beat together pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix well for 1–2 minutes—this will make your filling velvety and ensure all the spices are evenly distributed for that perfectly balanced, flavor-packed bite.

Step 4: Pour and Bake

Carefully pour your smooth pumpkin filling over the praline-coated crust. The pie dish should be quite full, but that’s what gives each slice that luscious, bakery-style look. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake an additional 40–50 minutes. The pie is done when a knife inserted in the center comes out clean. If the edges start to brown too much, tent them lightly with foil.

Step 5: Cool It Down

This is the hardest part: let the baked pie cool completely on a wire rack. Resting allows the filling to finish setting up, so you get picture-perfect slices that don’t run or sag. Patience pays off in pie form!

Step 6: Praline Topping Time

In a medium bowl, stir together finely chopped pecans, melted butter, and brown sugar until you get a glossy, sticky mixture. Sprinkle this praline glory over the top of your fully cooled pumpkin pie.

Step 7: Broil and Finish

Pop the whole pie under a broiler set to high for 2–3 minutes, just until the topping is bubbly and just starting to caramelize. Watch it closely—this is where the magical praline crackle comes from, but a few extra seconds can go from “perfect” to “scorched.” Let the Praline Pumpkin Pie cool slightly before slicing and serving—you can serve it warm or chill it first for a firmer set.

How to Serve Praline Pumpkin Pie

Garnishes

Garnishing your Praline Pumpkin Pie makes it look as special as it tastes. A generous cloud of softly whipped cream, a light dusting of extra cinnamon or nutmeg, or even a sprinkle of chopped toasted pecans give it bakery-window flair. A drizzle of warm caramel or a spoonful of vanilla ice cream is never unwelcome!

Side Dishes

Since this pie is rich and sweet, it shines brightest alongside simple sides. Serve with a strong cup of coffee or spiced chai, or pair it with fresh fruit like sliced pears or apples for a refreshing contrast. If you’re feeling extra-festive, a sharp cheese board is a surprisingly lovely match.

Creative Ways to Present

Want to really wow at your next gathering? Bake individual tartlets using the same method for a charming single-serve treat. Or bake your Praline Pumpkin Pie in a rectangular tart pan for easy slicing and a gorgeous, modern look at holiday tables. Even mini mason jars layered with crust, filling, and topping deliver playful party vibes!

Make Ahead and Storage

Storing Leftovers

Cover leftover Praline Pumpkin Pie tightly with plastic wrap or aluminum foil and keep it in the fridge. It will stay delicious for up to 4 days, and the flavors seem to deepen after a day’s rest. Just be sure the pie is cooled completely before refrigerating to avoid condensation.

Freezing

This pie freezes surprisingly well! Let it cool completely, then wrap individual slices (or the whole pie) tightly in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge for best texture and flavor—just don’t broil the praline topping until after thawing for maximum crunch.

Reheating

If you like your pie a little warm, reheat slices in a low oven (about 300°F) for 10–15 minutes. This keeps the crust crisp and the praline topping pleasantly crackly. Avoid the microwave if you want to preserve the texture of that beautiful candied layer!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling already contains added sugar and spices that could throw off the flavor and texture balance of your Praline Pumpkin Pie.

What’s the difference between chopped and finely chopped pecans in the recipe?

Chopped pecans are used for the bottom layer to give a nice texture, while finely chopped pecans in the praline topping toast quicker and create that signature candy-like crunch on top.

Can I make Praline Pumpkin Pie ahead of time?

Absolutely! You can bake the pie a day before you need it; just add the praline topping and broil just before serving for the best crackly finish.

How do I know when my Praline Pumpkin Pie is fully baked?

Insert a knife in the center—if it comes out clean, your pie is ready. The center should be set but still slightly wobbly; it will firm up as it cools.

What if I don’t have pie weights for the crust?

No problem! You can use dried beans, uncooked rice, or even sugar to weigh down the crust while par-baking. Just be sure to line the crust with parchment first for easy removal.

Final Thoughts

Praline Pumpkin Pie is a dessert that feels both classic and indulgent, a real labor of love with every swoon-worthy bite. There’s nothing like the moment you cut through that crackly, golden topping to reveal the silky pumpkin custard beneath. I hope this pie finds its way onto your table and brings as much joy to your family and friends as it does to mine—happy baking!

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