Go Back
–+ servings

Praline Pumpkin Pie

A delightful pumpkin pie topped with a crunchy, gooey praline that combines fall flavors with the richness of pecan pie, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 cup canned pumpkin puree Can use fresh pumpkin if cooked and pureed smoothly.
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
For the Praline Topping
  • 1 cup chopped pecans Can swap with walnuts for a different nutty profile.
  • 1 cup brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup maple syrup
For the Crust
  • 1 unbaked pie crust Homemade or store-bought.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
  3. Pour this mixture into the unbaked pie crust, spreading it evenly.
  4. In another bowl, mix the chopped pecans, brown sugar, melted butter, and maple syrup until well blended.
  5. Spoon the pecan topping over the pumpkin filling, spreading it gently.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
  2. Allow the pie to cool before slicing and serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 25g

Notes

For best results, make sure to use quality ingredients, and let the pie cool completely before slicing for cleaner slices. Store leftovers properly: cover loosely and refrigerate for up to 3-4 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!